Name: Two-sides-brown noodles with shredded duck
Yield: Serves four
Cuisine: Chinese
Ingredients: 8 water chestnuts, sliced thinly; 100 g (3 oz) bamboo shoots, cut into matchsticks; 6 shiitake mushrooms, soaked for 1 hour, and sliced; 1 lup cheong sausage, cut into matchsticks; meat from ½ Chinese roast duck, sliced finely; 1 cup bean sprouts, rinsed; 200 g (7 oz) dried wheat noodles (thin); 1 tbsp oyster sauce; 1 tbsp soy sauce; ½ cup chicken stock; 1 tbsp shaohsing rice wine, or dry sherry; 3 spring onions, finely sliced; 1 tsp cornflour; 2 cloves of garlic, crushed with the side of a knife blade; 1 bunch choy sum (flowering cabbage), cut into 5 cm (2 in) sections; 2 slices fresh ginger; 4 tbsp peanut oil

Preparation info

Serves
four

Difficulty
Medium

Appears in

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.