INGREDIENTS

INSTRUCTIONS

Boil two large pots of water. Blanch the bean sprouts in one of the
pots and cook the noodles in the other, stirring with chopsticks.  When
they are both cooked freshen the noodles and bean sprouts in two
separate bowls of iced water. Drain the noodles into a bowl and mix  in
the sesame oil, using your hands to coat them.  Put the quails on a
small plate and steam them for 8 minutes - keep  them on the plate to
avoid them sticking to the steamer.  Mix the rice, sugar and tea
together in a bowl. Cut a piece of foil  to fit the bottom of your wok.
Add 9 dessertspoons of the tea mixture  to the wok, then place a raised
circular rack in the wok so that it  rises above the tea mixture. Put
the wok on a hot stove.  Remove the quails from the steamer and rub
them with sesame oil.  Place them on the rack in the wok when the tea
starts to smoke. Cover  the wok with foil and cook for 5 minutes on the
heat and 5 minutes  off the heat.  Remove the foil, take out the quails
with tongs and cut into breast  and leg joints with scissors.  Take the
tea and foil out of the wok and return it to the heat. Add  the
groundnut oil and quails, toss and turn them until crispy.  To make the
dressing, whisk together the five spice oil, soy sauce,  chilli flakes,
salt, sugar, rice wine vinegar and chilli sauce.  Mix the noodles and
bean sprouts in a large serving dish and pour the  dressing over, using
your hands to mix together. Place the raw  vegetables in clumps around
the noodles and put the quail joints on  top of the salad. Serve.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 9883
Calories From Fat: 5314
Total Fat: 610.1g
Cholesterol: 1726.7mg
Sodium: 5210.4mg
Potassium: 9587mg
Carbohydrates: 628.6g
Fiber: 25.6g
Sugar: 293g
Protein: 538.2g