Two-sides-brown noodles with shredded duck

Preparation info

  • Serves

    four

    • Difficulty

      Medium

Appears in

Noodle

Noodle

By Terry Durack

Published 2002

  • About

It may seem something of a pointless exercise, creating a crisp, crunchy noodle pancake just so you can pour sauce all over it, and make the noodles go soggy again. But that is exactly the point. If you don’t get it now, you will with your first mouthful.

Ingredients

  • 200 g (7 oz) dried wheat noodles (thin)
  • 4 tbsp peanut oil

Method

Drop noodles into a pot of boiling water and cook for about 4 minutes. Rinse under cold water and drain well.

Heat 2 tablespoons peanut oil in a hot wok and cook 1 clove of garlic and