Asian Stir-Fry with Meat and Crispy Quail Eggs
·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!
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.
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.
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.
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.
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 pan. Fry the quail eggs in it on all sides until nicely crispy.