Two-sides-brown noodles with shredded duck

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

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.

Ingredients

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

Asia
China
Guangdong
Main course
Noodles

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