Fried Rice Noodles With Roast Duck 豉油王炒鴨河

Day 3 of my duck dinner - I was told by someone I should have a more balanced diet when I mentioned I was going to cook another noodles dish. The comment was made without first finding out what I have been cooking and what I was going to cook next (let alone what type of noodles, in what style and from which cuisine). Didn't really care to explain too much, I decided to let my blog posts do the talking instead. If you have been reading my blog for a while, you might have figured out my not so secretive love affair with hor fun (fresh wide rice noodles). This is a cross between a phat si ew and fried rice noodles with beef and the result is more than agreeable! Delicious? yes! Balanced? Very!
P.S Again this is just a rough guide, feel free to play around with the ingredients to suit your taste.

recipe from the tummies' kitchen
recipe per serve
you'll need;
250 g of fresh wide rice noodles
1 cup of bean sprouts, picked
1 duck breast*, thinly sliced
50 g of green beans, thinly sliced at an angle
2 spring onions, cut into 3" lengths and julienne
2 garlic cloves, chopped
1 tbs of dark soy
1 tbs of sweet soy (kecap manis)
1.5 tbs of oyster sauce
dash of white pepper
salt to taste
* marinate duck breast with some hoisin sauce, soy and five spice powder. Wipe off marinade before cooking. Pan fry duck skin side down for 2 minutes then another minute on the other side. Drain off fat and place in the preheated oven at 180C for a further 6 to 7 minutes. Rest before slicing. I cooked all my duck breasts in one batch.

Prepare the ingredients.

Loosen noodles and mix in a dash each of soy and dark soy.

Char noodles in a hot wok for one minute on each side. Do not attempt to move the noodles too much. Remove noodles and set aside. 

Saute chopped garlic follow by the green beans and fry for 30 seconds on high heat. Return noodles to the wok, mix through and add seasonings.

Chuck in the rest of the ingredients and cook for a further 30 seconds. Make sure not to overcook the vegetables and avoid breaking up the noodles.

Serve immediately with condiments of your choice. I had it with some Sichuan chili oil.

Mix well and enjoy!