Name: Speedy Asian Stir-Fry with Crispy Quail Eggs
Prep time: 10 min
Cook time: 39 min
Total time: 49 min
Yield: 4
Cuisine: Asian
Ingredients: 400 gram Mixed Ground Meat; 20 milliliter Light Soy Sauce; 500 gram Egg Noodles; 5 gram Sweet Chili Sauce; 8 piece Quail Eggs; 4 clove Garlic; 5 gram Black Pepper; 10 gram Chili Sauce; 5 gram Oyster Sauce; 100 gram Mushrooms; 10 gram Salt; 8 gram Ginger; 3 piece Spring onion

Asian Stir-Fry with Meat and Crispy Quail Eggs

Step-by-step method

Let’s cook

At a glance

This quick stir-fry comes together in under 45 minutes by combining ground meat, noodles, and crispy quail eggs. The trickiest part is managing multiple components at once — boiling eggs while prepping ingredients and getting everything into the pan at the right time — so having everything ready before you start cooking helps keep things moving smoothly.

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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, pour boiling water over them, cover, and let them soften. Don't forget to salt the water!

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500 gram
Egg Noodles

5 gram
Salt
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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. Cut the mushrooms into small, thin pieces.

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3 piece
Spring onion

4 clove
Garlic

8 gram
Ginger

100 gram
Mushrooms
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Boil the eggs

Put the quail eggs into cold water and bring to the boil on the stove. Once the water starts boiling, time 90 seconds, then drain immediately. At this point, give the pot a good shake so the shells crack, then pour cold water over the eggs right away. Let them cool.

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8 piece
Quail Eggs

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Stir-fry

Heat some oil in a very 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 to four), add the mushrooms and finally the meat. Season with salt and pepper and fry until the meat has browned.

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400 gram
Mixed Ground Meat

5 gram
Salt

5 gram
Black Pepper
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Mix in the sauces to taste

Add the sauces. We use two tablespoons of soy sauce and one tablespoon of chilli sauce. Depending on what we have in the cupboard, we also sometimes add a splash of oyster sauce and sweet chilli sauce.

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20 milliliter
Light Soy Sauce

10 gram
Chili Sauce

5 gram
Oyster Sauce

5 gram
Sweet Chili Sauce
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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.
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Fry the eggs

Pour a generous amount of sunflower oil into a small pan. Fry the quail eggs in it on all sides until nicely crispy.

Step-by-step method

At a glance

Cook the noodles

For this step

Prep the ingredients

For this step

Boil the eggs

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Stir-fry

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Mix in the sauces to taste

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Add the spring onion

Fry the eggs

Asian Stir-Fry with Meat and Crispy Quail Eggs

Ingredients — what you'll need

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