Last week (I forget now which day it was because I’ve been sick these past few days), I wanted to create a dish using the garlic stalks that we discovered at S&R. A stir-fried dish, I decided. And since I had been craving for stir-fried noodles (we went to a birthday lauriat at the Luk Foo Chinese Restaurant the other weekend where the food was simply fabulous), I figured I could have my cake and eat it too. And this stir fried noodles with garlic stalks, mushrooms and quail eggs was born.
Except for the garlic stalks and the quail eggs, the rest of the ingredients were bits and pieces left over from previously cooked dishes. Everything just went wonderfully well together.
Stir fried noodles with garlic stalks, mushrooms and quail eggs
- 100 to 150 grams soba*
- 150 grams thinly sliced sukiyaki-cut beef**
- 1 teaspoon patis (fish sauce)
- 1 tablespoon sugar
- 1 teaspoon oyster sauce
- 1 tablespoon lime or lemon juice
- 1 bird’s eye chili chopped
- 1 teaspoon grated ginger with the juice
- tiny splash sesame seed oil
- 1 red onion
- 2 to 3 mushrooms***
- 1 small carrot
- 6 garlic stalks
- 12 quail eggs boiled and shelled
- 1 tablespoon cooking oil
- toasted black sesame seeds for garnish (optional)
Cook the noodles according to package directions. Drain and set aside.
Cut the beef into thin strips. Place in a bowl.
Mix together the fish sauce, oyster sauce, lime or lemon juice, chili, ginger and sesame seed oil. Pour over the beef and mix. Allow to marinate while you prepare the rest of the ingredients.
Peel the onion and slice thinly.
Thinly slice the mushrooms.
Peel the carrot and cut into matchsticks.
Trim both ends of the garlic stalks then cut the stalks into half-inch lengths.
Heat the cooking oil in a wok or frying pan.
Saute the garlic stalks and sliced red onion for about 30 seconds. Drain the beef and add to the pan. Cook just until no longer pink. Add the carrot sticks and mushrooms and sauté for another 30 seconds.
Add the cooked noodles and quail eggs to the pan.
Pour in the marinade (scrape the bowl if you have to as the marinade is really flavorful).
Stir fry for about a minute to heat the noodles through, to distribute the ingredients evenly and coat the noodles with sauce. Taste. If more seasoning is needed, add whatever you feel would balance the flavors better. More fish sauce? More lime or lemon juice? More sugar? You decide.
Sprinkle with toasted sesame black seeds, if you like.
*You can substitute other kinds of Oriental noodles such as egg noodles or rice noodles — just follow the directions on the label on how they should be cooked.
**You may substitute pork, chicken, duck or whatever meat you prefer. Just note that different meats require different lengths of cooking time.
***I used portobello mushrooms but you can also use shiitake or oyster mushrooms. I don’t recommend canned mushrooms for stir fried dishes.