Bored of normal noodles? Time to make something different. You will absolutely
love the idea of mixing mushroom with noodles one of my favorite. Get rid of
common recipe replace it with exciting delish items . Way to go-
INGREDIENTS
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, chili 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.
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