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.
Stir fried noodles with garlic stalks, mushrooms and quail eggs printed from for personal use only. Not for republication nor distribution.