Ingredients

• 4 large quail
• 6 trimmed green onions
• 10cm piece of sliced ginger
• 1 small red chilli
• 1 stick of lemongrass split lengthwise
• 5 star anise
• ½ cup tamari
• 2 tablespoons brown sugar
• 125ml rice wine
• 150g somen noodles
• 400g spinach leaves

Instructions

1. Put an onion and a slice of ginger in each of the birds. Put the quail in a pan and cover with remaining onions, ginger, chilli, lemongrass, star anise, tamari, brown sugar and cover with cold water.
2. Bring to the boil and boil for one minute. Turn off the heat and cover with a tight-fitting lid and cool for 4 hours then refrigerate overnight.
3. Remove quail from liquid. Strain and reserve the liquid. Remove flesh from each bird, tearing into bit sized pieces.
4. Place two cups of the cooking liquid in a saucepan and heat until reduced by half. Cook noodles in a separate pan until just cooked, about 2 minutes. Drain well and add to reduced cooking liquid. Cook spinach in boiling water (or steam) until just wilted. Drain well.
5. Serve noodles topped with spinach and quail. Pour broth over the top.

Notes