Roasted duck noodles with chilli

Name: Roasted duck noodles with chilli
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon Fried Garlic Slices; 1 bunch garlic chives, snipped; 1 Chinese pork/lap cheong sausage, finely sliced; 200 g/6½ oz bean sprouts; 6 green onions/scallions, finely sliced; 6 green onions/scallions, finely sliced; 40 ml/1¼ fl oz sweet soy sauce/kecap manis; 40 ml/1¼ fl oz sweet soy sauce/kecap manis; 2 teaspoons fish sauce; 2 eggs, beaten; 2 teaspoons sesame oil; 20 ml/¾ fl oz vegetable oil; 2 teaspoons chilli oil; 2 cloves garlic, finely chopped; 2 small red birds-eye chillies, finely chopped; 1 teaspoon finely chopped ginger; 4 teaspoons Chilli Jam; 1 Chinese pork/lap cheong sausage, finely sliced; 400 g/12½ oz fresh rice noodle sheets, cut into 2 cm/¾ in wide strips; 1 X 1.5 kg/3 lb Chinese roasted duck

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 X 1.5 kg/3 lb Chinese roasted duck
400 g/12½

Australian
Oceania
Australia
Pasta

Method

Slice meat and crispy skin from duck and cut into 2.5 cm/1 in pieces. Discard bones and fat.
Put noodles in a pot and pour boiling water over to soften. Drain noodles in a colander and toss with sesame oil to prevent sticking.
Heat wok, add vegetable and chilli oils and fry garlic, chilli and ginger briefly.
Add chilli jam, sausage slices, b