• 17 Ratings

The perfect size for an appetite-whetting first course at supper, the quail also make an elegant lunch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.

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  • In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.

  • Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.

  • Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.

  • Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.

  • Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.

Reviews

17 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1