Saturday, April 30, 2011

Dry Tossed Egg Noodles With Roast Duck 燒鴨撈麵


We used to go to our favourite restaurant in Richmond to have this every Sunday without fail but that was before the big move. These days I am more likely to just make this at home whenever there is a craving for roast duck noodles. Fortunately for us there is a restaurant near us that sells very good quality roast meat and the rest of the ingredients can also be bought easily in the nearby Asian grocer. Half a duck feeds two generously but if you prefer the soup version please come back tomorrow. 
P.S By all means replace the roast duck with char siu or crispy pork, better still serve it with the lot. Ask the restaurant to chop up the duck for you if you are not too comfortable doing that yourself. 


serves 2 generously as a one dish meal
you'll need;
1/2 a roast duck, chopped Chinese style
fresh egg noodlesallow 1.5 noodles per person
choysum or bokchoy, washed and cut into manageable lengths 
spring onions, chopped
pickled green chillies in soy to serve
bird chillies in soy to serve

dressing for the noodles;
1.5 tbs of shallot oilgarlic oil or chicken oil
1 .5 tbs of light soy
1.5 tbs of caramel sauce
1 tbs of oyster sauce
1 tsp of castor sugar
1 tub of duck sauce*
dash of white pepper
* a soy based sauce available free of charge from the restaurant



Prepare the choysum and chopped spring onions.



Chop the duck Chinese style.







Prepare the dressing by mixing all the ingredients well.



Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly.



Mix noodles in the prepared sauce/dressing.



Top noodles with roast duck, blanched choysum and spring onions and serve immediately with cut chillies and pickled green chillies in soy. I love mine with some Cantonese chili oil on the side too.

9 comments:

  1. looks great wish I could get roast duck at my local store

    ReplyDelete
  2. i had roast duck last night!

    noodles like this with duck would be better than rice

    ReplyDelete
  3. Now this is a meal I would love to come home to. It looks so special, and don't you love how food triggers good memories.

    ReplyDelete
  4. Harriet from carltonApril 30, 2011 at 5:25 PM

    We all love Chinese roast duck in the family and this is a great idea when I am too lazy to cook but want a nice meal in. Thank you!

    ReplyDelete
  5. Two of my favourites in the same dish - roast duck and fresh noodles - I love it!

    ReplyDelete
  6. This looks so good. I love Chinese style duck.

    ReplyDelete
  7. I love wan tan mee.. I usually just head down to the Target centre or BBQ King during lunch time for this and the siuyuk.. Yumm!

    ReplyDelete
  8. this looks delicious; I love having a little bowl of broth to slurp down with it.

    ReplyDelete
  9. Hi guys, just wondering what caramel sauce is. Can you let me know what's a gd brand to get that's easily available from an Asian shop in Australia? And if I dont have duck sauce, what can I substitute it with? The noodle looks sooooo good. Gotta try this.. esp love the look of that chili oil! Thanks.

    ReplyDelete

Please leave a note. I love to know what you think!

press me

3 hungry tummies

My Photo
melbourne, victoria, Australia

linkwithin