Main Asian

Mixed mushroom noodles with tea-marbled eggs

Name: Mixed mushroom noodles with tea-marbled eggs recipe
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 1 tsp Chinese five-spice powder; 125ml soy sauce; 2 tsp brown sugar; 3 star anise; 2 black tea bags (we used English breakfast); 4 eggs; 500g yang chun dried wheat noodles (from Asian grocers); 1 bunch bok choy, quartered lengthways; 80ml peanut oil; 500g mixed Asian mushrooms, such as enoki, oyster and shiitake; 2 garlic cloves, crushed; Black sesame seeds and micro radish, to serve; 1 garlic clove, crushed; 40.00 ml each rice vinegar peanut oil; 20.00 ml soy sauce; 2 tsp each sesame oil, chilli oil and finely grated ginger; 1 tsp caster sugar

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Mixed mushroom noodles with tea-marbled eggs

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by Valli Little

delicious. team

Feb 27, 2023

Traditional Asian flavours collide in this delicious dish of mixed mushrooms, wheat noodles and stunning tea-marbled eggs, all drizzled with a zingy ginger dressing.

1 tsp Chinese five-spice powder
1/2 cup (125ml) dark soy sauce
2 tsp brown sugar
3 star anise
2 black tea bags (we used English breakfast)
4 eggs
500g yang chun dried wheat noodles (from Asian grocers)
1 bunch bok choy, quartered lengthways
1/3 cup (80ml) peanut oil
500g mixed Asian mushrooms, such as enoki, oyster and shiitake
2 garlic cloves, crushed
Black sesame seeds and micro radish, to serve

Ginger dressing

1 garlic clove, crushed
2 tbs each rice vinegar and peanut oil
1 tbs soy sauce
2 tsp each sesame oil, chilli oil and finely grated ginger
1 tsp caster sugar

Method

1.

Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
2.

Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
3.

Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
4.

For the dressing, combine all the ingredients in a bowl and set aside.
5.

Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
6.

Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.