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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