Vegetable noodles, chicken and quail eggs

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

200 g. of vegetable noodles (roughly two segments per person)
breast of a 1-kg. chicken
2-3 chicken livers
12 quail eggs, hard-boiled and shelled
12 baby corns
12-15 straw mushrooms
1 whole garlic
1 large white onion
2-3 c. of chicken broth (depending on how saucy you want your noodle dish)
1/4 c. of oyster sauce
1-2 tbsps. of tapioca or corn starch (depending on the amount of chicken broth)
salt, pepper and sugar
3-4 tbsps. of cooking oil

Cooking procedure :

To make sure that the noodles will not get cold by the time the chicken stir-fry is done, prepare the meat and vegetables before cooking the noodles.

Debone the chicken breast and cut the meat into bite-size pieces. Season with salt and pepper.

Cut the chicken livers into 2-3 portions. Season with salt and pepper.

Cut each baby corn into 3-4 pieces.

Halve the straw mushrooms if they are rather large.

Peel and thinly slice the onion.

Peel and finely mince the garlic.

Stir together the chicken broth, oyster sauce, about a teaspoon of sugar and the starch.

At this point, cook the noodles according to package directions. The ones we used cooked in less than three minutes. Make sure that you use plenty of boiling water so that the noodles do not touch, and stick to, the bottom of the pan. If you want to serve your noodles like I did, do not stir while cooking. When they are done, use a slotted spoon to lift them out of the pan one by one. Transfer them directly to the serving platter and keep warm.

Heat a wok or skillet. Pour in the cooking oil and heat until smoking. Cook the chicken breast meat over high heat for about two minutes. Add the onion and garlic. Cook for another minute. Add the chicken livers and continue cooking until the liver are almost done. Add the baby corn, straw mushrooms and shelled quail eggs. Pour in the broth-starch mixture and cook until the sauce is thick and clear. Add more salt, pepper and/or sugar, if necessary.

Ladle some sauce over the cooked noodles. Arrange the chicken, liver, corn, mushrooms and eggs at the center. Serve hot.

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