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duck fresh Chinese egg noodles garlic oil scallions soy sauce mushroom soy sauce fish sauce freshly ground black pepper garlic onion red pepper
Viewed: 2 - Published at: 7 years agoIngredients
- 1 breast of duck, about 2 pounds with bones
- 1/2 pound fresh Chinese egg noodles (see note)
- 1/4 cup garlic oil (see recipe)
- 1/2 cup chopped scallions
- 1 tablespoon soy sauce
- 1 teaspoon mushroom soy sauce (see note)
- 1 tablespoon Thai fish sauce (see note)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons crispy garlic (see recipe)
- 1 tablespoon fried onion strips (see recipe)
- Hot chili or red pepper sauce (optional)
Method
- Place duck breast in a pan with water to cover and simmer over medium heat for 7 minutes.
- Drain; set aside until cool enough to handle.
- Meanwhile, bring 4 cups of water to a boil; add the noodles and cook 3 minutes, stirring constantly.
- Drain, rinse thoroughly under cold water, drain and place in a colander lined with paper towels to dry.
- When the duck is cool enough to handle, remove the skin and bones and slice the meat into thin strips.
- Heat the garlic oil in a wok or large skillet.
- Add the duck meat and stir-fry until it loses its color.
- Add all but 1 tablespoon of the scallions and stir-fry 1 minute.
- Add the noodles and mix.
- Mix in both soy sauces and the fish sauce, pepper and garlic.
- Stir-fry over low heat for 3 minutes.
- Transfer the noodle mixture to an oval platter.
- Sprinkle the fried onions and the reserved tablespoon of scallions on top.
- Serve with hot chili sauce on the side, if desired.
