1 lb Black Tiger gambas, headed, shelled and de-veined
3 garlic cloves, chopped
3 slices fresh ginger, chopped
3 scallions, chopped
2 red chillies, chopped
2 tbsp olive oil
1 tbsp sesame oil
1/2 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
4 tbsp soy sauce
2 tbsp mirin
1/2 cup chicken broth
20 boiled quail eggs
2-3 bundles of soba noodles, boiled, drained and rinsed
1 hand full of cilantro.
Mix the gambas with the garlic, ginger, scallions, chillies, 1 tbsp of the olive oil, and sesame oil, then refrigerate for an hour.
Heat the remaining tablespoon of olive oil in a wok and pour in the gambas with marinade. Stir fry the gambas until just beginning to turn pink, then add the pepper strips and continue to saute until the pepper is crisp tender. Add the soy sauce, mirin and broth to the wok and simmer for about 5 minutes. Stir in the quail eggs and noodles, then remove from flame. Top with cilantro and serve.