Rooibos Cranberry & Wild Cherry Tea-Tini


  • 6 Tetley Green Tea bags
  • 1 garlic clove, peeled and crushed
  • 60 ml (¼ cup) soy sauce
  • 4 cm piece ginger, peeled, finely grated
  • 30ml (2 tbsp) honey
  • 200 g packet udon noodles
  • 120 g (1 cup) frozen peas
  • 1 head broccoli, cut into florets
  • ¼ cup coriander leaves
  • Sprouts, to garnish


  1. Bring 1.5L of water to the boil in a large saucepan. Reduce heat to low, add in the green tea bags and let it simmer for 3 minutes. Remove the tea bags and discard.
  2. Add in the garlic, soy sauce and ginger to the saucepan and bring it to boil on high heat.
  3. Add in the noodles, peas and broccoli and boil for 3 minutes, until the noodles are cooked and the vegetables are just tender.
  4. Ladle the broth into four large bowls and serve topped with fresh coriander leaves and sprouts.