16 September 2014,14:47 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine the honey, crushed star anise seeds, tamarind, soy sauce, sherry, yellow bean sauce and bay leaf, and set aside.
  • Put a garlic clove into the cavity of each quail. Heat the oil in a wok or large open pan. When it is hot, add the quails and fry over a high heat until browned on all sides.
  • Add the honey paste and stir to coat the quails all over. Cover the wok and cook over a high heat for 5 minutes.
  • Remove the cover and cook for a further 5 minutes, turning the quails frequently and basting to glaze them.
  • Add the spring onions, celery and carrots and cook, uncovered, for a further 5 minutes, stirring frequently.
  • Meanwhile, cook the noodles in plenty of boiling water for 4 minutes or according to packet instructions.
  • When the noodles are cooked, add the courgette slices to the boiling water, then immediately drain the noodles and courgettes.
  • Serve the quails on a bed of the courgette noodles, with the vegetables arranged around them. Garnish with the coriander and star fruit.


  • 6 tablespoon clear honey
  • Seeds from 4 star anise, crushed
  • 2 teaspoon tamarind paste
  • 3 tablespoon soy sauce
  • 3 tablespoon dry sherry
  • 3 tablespoon yellow bean sauce
  • 2 bay leaf
  • 5 garlic cloves, unpeeled, crushed lightly with the back of a knife
  • 5 quails
  • 3 tablespoon sesame oil
  • 5 spring onions, each cut into 3 pieces
  • 3 celery sticks, cut into matchsticks
  • 3 carrots, cut into matchsticks
  • 500 grams Chinese flat wheat noodles
  • 2 courgettes, cut into thin slices lengthways using a vegetable peeler
  • 5 tablespoon chopped fresh coriander leaves
  • 4 star fruit, sliced, to garnish 

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