There’s something about the combination of Fried Quail and Chili-Scallion Sweet Potato Noodles that just makes my taste buds sing. It might be the slightly spicy and tangy flavor of the chili-ginger-scallion sauce or the crunchy texture of the fried quail, but either way, I can’t seem to get enough of it! If you’re looking for a meal as adventurous as the river you just ran or the mountain you just climbed, then you’ve got to give this dish a try.
For me, noodles are the ultimate comfort food. They’re warm, filling, and go great with pretty much any sauce you can think of. It has been a wet and dreary spring in Bend that has put a damper on some of my outside plans, so a little comfort food is definitely in order!
In this recipe, I use sweet potato noodles, known as japchae, from my favorite Asian market in Portland. No, these are not spiralized “noodles” made from an actual sweet potato. Instead, these noodles are made from sweet potato starch and are a staple of Korean stirfry dishes.
Benefits of Sweet Potato Noodles
- Tasty. If you are new to Korean food, you are likely also new to japchae sweet potato noodles. They have a sweet flavor with hints of sesame, making them an excellent complement to spicy and umami sauces.
- Healthy. Japchae sweet potato noodles are low in calories and fat-free. Best of all, they are also gluten-free, which makes them an excellent choice when you are cooking for friends and family with dietary restrictions.
- Easy. Best of all, for cooking outside, these noodles cook up quickly. They also can be prepped ahead of time for delicious on-trail lunches.
If you don’t have a local Asian market to purchase these noodles, don’t worry they can be ordered online from 99 Ranch, Yami, or even Amazon. And if you are pinched on time and can’t wait for the UPS/ FedEx man to deliver your order, you can also use rice noodles or instant ramen for this recipe. Just add some sweetness, like agave or honey, to the sauce to help balance the flavor of the dish.
Now, those of you who have explored other recipes in my blog, you know that I love to be a little wacky and marry Asian flavors with game meat, such as Szechuan Pepper Venison Loin, Blueberry Chili Relish, and Grilled Bok Choy, Citrus-Miso Glazed Duck Breast with Caramelized Persimmon and Chinese Smoked Duck Leg and Spicy Green Beans. This recipe is no exception!
The game addition to this recipe comes in the form of quail. Quail meat is delicious. The small game bird is often described as being “gamey,” but in a good way. Quail has a slightly stronger flavor than chicken, making it a perfect choice to pair with the strong sweet and spicy flavors in the noodles. Here the quail is coated in rice flour and fried, adding a crispy texture to the dish.
Tips to Cook Fried Quail and Chili-Scallion Sweet Potato Noodles Outside
- Pre-chop your veggies. This prep work will save you time and space at your camp site.
- Do not overcook your quail. This meat cooks quickly and will take no more than 1-2 minutes to fry. Remember to use a thermometer to make sure your oil is heated to the proper temperature.
Fried Quail and Chili-Scallion Sweet Potato Noodles is a fantastic dish to make for your camping crew. The quail are crispy on the outside, tender and juicy on the inside, and pair perfectly with the sweet potato noodles. The scallion, and pickled chili add a delicious layer of flavor that takes this dish to the next level. Be sure to tag #bewildeats if you give this recipe a try – I can’t wait to see your pictures!
Fried Quail and Chili-Ginger-Scallion Sweet Potato Noodles
Ingredients
For the Quail…
- 12 quail legs
- salt
- 1 cup rice wine vinegar
- 1/4 cup lime juice
- 3 cloves garlic smashed
- 1 tsp coriander seeds
- 1 tsp red pepper flakes
- 1 cup rice flour
- vegetable oil for frying
For the Noodles…
- 1/2 lbs sweet potato noodles
- 5 tbsp vegetable oil divided
- 2 inch ginger root peeled and grated
- 1/4 cup white onion thinly sliced
- 3-4 scallions cut into 2-inch pieces
- 1/4 head cabbage thinly sliced
- 1 carrot julienned
- 2 tbsp pickled Fresno chilis chopped
- 1 tbsp soy sauce
- 1 tbsp brine from the pickled Fresno chilis
- 1 tbsp black seseame seeds
Instructions
- Season quail with salt. Mix together vinegar, lime juice, garlic, coriander seeds, and red pepper flakes. Soak legs for 1 hour.
- Start campfire or grill until low temperature can be achieved. Smoke legs over the for 5-10 minutes. Internal temperature should be 150 – 160 degrees F. Let legs cool.
- Increase fuel on fire or utilize a gas camp stove. In a heavy bottom pan, heat oil for frying to 325 degrees. Be careful not to over heat.
- Coat legs in rice flour. Fry in oil for 1-2 minutes. Remove from oil and cool on a rack or paper towel.
- While the quail legs are cooling, start the water boiling in a new pot. Cook noodles for 6-8 minutes. Drain and immediately toss with 2 tbsp oil. Insure the noodles are evenly coated so, they do not stick together. Mix in ginger.
- In a frying pan or wok, heat the remaining 2 tbsp of oil. Add onion and scallions. Cook for 2-3 minutes. Then, remove from pan and add to noodles. In the same pan, add the remaining 1 tbsp of oil. Saute cabbage and carrot until tender, about 2-4 minutes.
- Reduce heat on the stove and return the noodle mixture to the pan. Add soy sauce, chilis and brine from Fresno chilis. Gently reheat.
- Divide the noddle mixture between plates. Top with 2-3 quail legs. Garnish with seseame seeds.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Nice take on quail. Love the noodles.
This recipe is fantastic! I used store bought peppers and worked great… 5 stars, can’t recommend enough!!! 😊
Wonderful! So glad you enjoyed it!