Laura Kim, co-creative director of MONSE and Oscar de la Renta creates gorgeous, instagram-worthy plating for every meal she makes. We asked her to take a minute from designing to whip up a masterpiece for us. Drawing inspiration from Peanuts cartoon character Woodstock and his nest, her noodle and beef stir fry Birds' Nests look almost too good to eat.
beef, thinly sliced
scallion stems, chopped
mustard greens, spinach or bok choy
fresh egg noodles or fresh pasta (left out to dry for about 1 hour)
garlic cloves, minced
salt, to taste
- Add 2 tsp. of baking soda to a pot of water and bring to a boil (the baking soda helps to remove the eggshell easily).
- Add 6 quail eggs to the pot and cook for 5 minutes.
- Remove eggs from the water and set aside.
- Add the chopped scallion and half of the minced garlic cloves on medium heat with 3 tbsp. avocado oil to make an infused oil to cook the beef.
- Add 5 oz. of beef to the pan and cook until medium and set it aside.
- Mix 2 tbsp of corn starch and ½ cup of water to create a slurry to help thicken the sauce for the vegetables.
- Using the same pan we cooked the beef in, bring to medium heat and add 5 tbsp. avocado oil and the rest of the chopped garlic cloves.
- Add the mustard greens and 2 tbsp of soy sauce and a pinch of salt.
- Give your cornstarch slurry a good stir and then add half of the mixture to the pan.
- Add the beef back into the pan to cook with the vegetables.
- Take one strainer and lay out about 1.5 oz. of noodles to create a nest.
- Place the second strainer on top to keep the nest shape while frying and fry until golden brown.
- Peel your eggs.
- Place beef and vegetables into the nest first, and then eggs on top.
You will need 2 small strainers to make the nest into its proper shape. Try these.