At a glance
This noodle stir-fry comes together quickly with pre-cooked ingredients and smart timing—the trickiest part is perfecting those crispy quail eggs, which need exactly 90 seconds of boiling followed by careful frying to get that golden exterior. You're building layers of flavor by starting with aromatics, adding mushrooms and meat, then tossing everything with noodles and your choice of Asian sauces before finishing with the star of the dish—those gloriously crispy eggs on top.
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Cook the noodles
Prepare the noodles according to the package instructions. Usually, you just need to put them in a large pot, cover with boiling water and let them soften with the lid on. Don't forget to salt the water!
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Prep the ingredients
Thinly slice the spring onion, garlic and ginger. Spring onion looks especially nice cut into long, diagonal slices. Chop the mushrooms into small, thin pieces.
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Cook the eggs
Place the quail eggs in cold water and bring to the boil on the stove. Once the water starts boiling, time exactly 90 seconds, then drain immediately. At this point, give the pot a good shake so the shells crack a little, then plunge the eggs straight into cold water. Leave to cool.
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