INGREADIENT

• 350 g fresh egg noodles
• 2 tbs sesame oil
• 1 bunch broccolini
• 200 g Asian mushrooms chopped
• 1 tbs ginger sliced
• 4 spring onions shredded
• 1 long red chilli thinly sliced
• 1 bunch baby purple shiso *to serve *optional

Tea eggs

• 1 tbs 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 water
• 8 eggs room temperature

Direction

1. Tea eggs: Place Chinese five spice, soy, brown sugar, vinegar and tea bags in a medium saucepan. Add the water and bring to the boil over high heat.
2. Add the eggs and cook for 3 minutes. Carefully remove 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 heat. Cover and leave for at least 2 hours to marinate and cool.
3. Remove 1 cup of the cooking liquid and set aside. Discard remaining cooking liquid.
4. Cook noodles according to packet instructions. Refresh and set aside.
5. Heat oil in a large wok or frying pan. Add broccolini and cook for 3 minutes, then add mushrooms. Cook for another 3 minutes. Add ginger and reserved cooking liquid and cook for 1 minute.
6. To serve, peel the eggs and halve some of them. Divide noodles and vegetables between bowls. Drizzle with cooking liquid. Top with eggs, scatter with green onions, chilli and shiso (if using).