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PrintNOODLE SOUP WITH QUAIL EGGS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Bring water to the boil. Add salt and noodles. Cook 3 - 5 minutes until just tender. Drain, then rinse in cold water. Drain again.
- Place noodles in a large tureen. Add soy sauce, peanut and sesame oils and pepper. Toss well to mix.
- Arrange eggs and shallots over noodles. Pour over stock and serve at once with the sauce of your choice.
- Quail eggs taste particularly delicious with Szechuan sauce.
INGREDIENTS
- 2 liters water
- 500 grams fresh egg noodles
- 1 teaspoon salt
- 4 teaspoons soy sauce
- 2 teaspoons Cooking oil
- Few drops Sesame oil
- Pinch white pepper
- 20 quail eggs, boiled and shelled
- 5 shallots, finely cut
- 2 liters boiling vegetable stock
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