Rice noodle bowl with bok choy, quail eggs, and fried tofu in a sesame-umami sauce

Ingredients

• 180 g flat rice noodles
• 300 g fresh bok choy
• 8 fresh quail eggs
• 120 g fresh mung bean sprouts
• 3 fresh scallions
• 8 g dried black mushrooms
• 100 g fresh enoki mushrooms
• 120 g fried tofu cubes
• 1 tbsp dried shrimp
• 1 tbsp oyster sauce
• 2 tsp fish sauce
• 1 tbsp light soy sauce
• 2 tsp toasted sesame oil
• 1 tbsp neutral oil
• 2 cloves fresh garlic
• 15 g fresh ginger
• 1 small fresh red chili
• 1 fresh lime
• 1 tsp white sesame seeds

Method

1. Place the dried black mushrooms in a bowl of hot water for 15 minutes. Drain, remove any hard stems if needed, then cut into strips.
2. Cook the quail eggs for 3 minutes in a small saucepan of simmering water. Cool them in cold water, carefully peel them, and set aside.
3. Rehydrate or cook the rice noodles according to the package instructions, aiming for a texture that is still slightly firm. Rinse them briefly under cold water, drain, then toss with 1 teaspoon of sesame oil to prevent them from sticking.
4. Prepare the vegetables: separate the leaves and stalks of the bok choy if the bases are large, cut the stalks in half lengthwise, trim the ends of the enoki mushrooms, rinse the mung bean sprouts, and thinly slice the scallions, keeping the white and green parts separate.
5. In a small bowl, mix the oyster sauce, fish sauce, light soy sauce, 120 ml of hot water, and the dried shrimp. Let infuse for 5 minutes while the wok heats up.
6. Heat the neutral oil in a wok or large skillet over high heat. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds, just to release their aromas without browning them too much.
7. Add the bok choy stalks and black mushrooms. Stir-fry for 2 minutes with a pinch of salt, until the bok choy becomes shiny but remains crisp.
8. Pour the sauce, water, and shrimp mixture into the wok. Add the fried tofu cubes (see prepared component if needed). Let simmer for 2 minutes so the tofu absorbs the juices.
9. Add the rice noodles, enoki, and bok choy leaves. Toss with two spatulas for 1 to 2 minutes, just long enough to coat the noodles and soften the enoki.
10. Add the mung bean sprouts off the heat, then drizzle with the remaining teaspoon of sesame oil. Toss quickly to keep the sprouts fresh and crunchy.
11. Divide between two bowls. Top with the halved quail eggs, the green parts of the scallions, the red chili, the sesame seeds, and a lime wedge to squeeze over at the last moment.

Nutrition

Per serving

Energy

932.8 kcal

Protein

50.75 g

Carbohydrate

88.04 g

Fat

41.62 g

Fibre

9.7 g

Calcium

120.91 mg

Iron

2.31 mg

Magnesium

88.02 mg