- 4 tea eggs
- 150-200g egg noodles
- 1.5 Tbsp dark soy sauce
- 2 Tbsp rice wine vinegar
- 2 bird's eye chilli
- 1 tsp chilli oil
- 2/3 tsp ginger ground
- 1 bunch Chinese broccoli
- 8-10 white cup mushrooms (sliced)
- Some coriander
Make tea eggs following this link here Marbled tea eggs.
Heat up 1 cup of the tea eggs cooking liquid in a separate pot. Add mushrooms, chilli, ginger ground and Chinese broccoli. Cook for ~2 minutes.
Lower the heat to medium, add dark soy sauce, rice wine vinegar and chilli oil. Simmer for another 1 minute.
Cook noodles according to package instructions. Add the sauce with vegetables. Top with tea eggs and some corriander. Ready to serve.