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Cooking
Asian Noodle Stir-Fry with Meat and Crispy Quail Eggs
· 4 servings
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!
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.
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.
Stir-fry
Heat some oil in a large pan (a wok is ideal) and fry the white parts of the spring onion along with the ginger and garlic. After a few minutes (about three or four), add the mushrooms and finally the meat. Season with salt and pepper and cook until the meat has browned.
Mix in the sauces to taste
Add the sauces. We usually use two tablespoons of soy sauce and one tablespoon of chilli sauce. Depending on what we have in the pantry, we sometimes add a splash of oyster sauce and sweet chilli sauce too.
Add the spring onion
Add the drained noodles to the pan and heat everything through together. Right at the end, stir in the green parts of the spring onion.
Fry the eggs
Pour a generous amount of sunflower oil into a small frying pan. Fry the quail eggs on all sides until nicely golden and crispy.