Chef Kyle's Quick and Easy Udon with Quail Eggs
Fast, fresh, and full of flavour. Chef Kyle is at it again with this quick udon stir-fry—the kind of weeknight dish you’ll want on repeat. Tossed with crisp veggies, saucy noodles, and soft scrambled Spring Creek quail eggs, it comes together in minutes—and disappears just as quickly.
Ingredients
- 1 clove garlic, finely minced
- 1/4 cup red onion, thinly sliced
- 1/2 cup bell pepper, roughly chopped
- 1/2 cup zucchini, chopped
- 6-8 Spring Creek quail eggs, beaten
- 100-120g udon noodles, cooked
- 1/4 cup oyster sauce
- 1 tbsp sesame oil
- 1 1/2 tbsp soy sauce
- green onions, sliced
Instructions
Heat a touch of neutral oil in a large non-stick pan over medium heat.
Sauté garlic, onions, bell peppers, and zucchini for 2–3 minutes, or until slightly softened.
Push the veggies to one side of the pan to create a well.
Pour the beaten quail eggs into the well and scramble them before mixing with the vegetables.
Add oyster sauce, sesame oil, soy sauce, and cooked udon noodles.
Stir-fry until the noodles are warm and well coated.
Plate and garnish with sliced green onions. Enjoy!
