Tea Eggs with Asian Noodles

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  • 350 g of fresh egg noodles
  • 2 tablespoons of sesame oil
  • 1 bunch of broccolini
  • 200 g chopped Asian mushrooms
  • 1 tablespoon of sliced ​​ginger
  • 4 chopped chives
  • 1 long red chili, thinly sliced
  • 1 bunch of baby purple shiso * to serve * optional

Tea eggs

  • 1 tablespoon of Chinese five-spice powder
  • 1 cup dark soy sauce
  • 3/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 2 black tea bags
  • 2 cups of water
  • 8 eggs at room temperature


  1. Tea Eggs – Place five Chinese spices, soy, brown sugar, vinegar, and tea bags in a medium saucepan. Add the water and bring to a boil over high heat.

  2. Add the eggs and cook for 3 minutes. Remove carefully with a slotted spoon. Place in a bowl and gently tap the shell with the back of a spoon. Return the eggs to the boiling cooking liquid and remove from the heat. Cover and leave at least 2 hours to marinate and cool.

  3. Remove 1 cup of the cooking liquid and set aside. Discard the remaining cooking liquid.

  4. Cook the noodles according to the package directions. Refresh and reserve.

  5. Heat the oil in a wok or large skillet. Add the broccolini and cook for 3 minutes, then add the mushrooms. Cook for another 3 minutes. Add the ginger and reserved cooking liquid and cook for 1 minute.

  6. To serve, peel the eggs and halve some of them. Divide the noodles and vegetables between bowls. Spray with cooking liquid. Top with eggs, sprinkle with green onions, chili, and shiso (if using).

Asians With Noodles Eggs Tea

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