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 noodles, allow 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 oil, garlic 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.