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Fresh Living Network
Noodle soup with tea eggs

Noodle soup with tea eggs

Noodles represent longevity in Chinese culture. The Chinese believe it's bad luck to break noodles before cooking them.
4
RECIPE TYPE:Light meals
 
ENERGY 1400KJ
CARB 43g
PROTEIN 18g
FAT 10g
Method

Tea eggs

  • Place all the ingredients for the eggs in a small saucepan and bring to the boil. Cook for 3 minutes then remove eggs with a slotted spoon and cool under running water.
  • Carefully crack eggshells all over but don’t peel. Return eggs to hot tea and allow to stand for 20 minutes. Drain and peel.

 

Soup

  • Heat stock, ginger, garlic, chilli and star anise in a pan and simmer for 15 minutes.
  • Add sugar, soy sauce, vinegar and noodles (without flavouring) to stock and simmer for 1-2 minutes.
  • Toss in vegetables and cook for a further minute
  • Serve topped with eggs and drizzled with soy sauce
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