• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 1 roast duck thigh (approx 100g), deboned and sliced
  • 2 rolls emperor's noodles (wong tai meen), soaked for 5-10 minutes and drained well
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 100g bean sprouts, tailed and rinsed
  • 50g carrot, cut into strips
  • 2 Chinese mushrooms, soaked and cut into strips
  • 100g mustard greens (choy sum), cut into 3-4 cm lengths
  • 1 red chilli, cut into strips
  • [Sauce ingredients]
  • 1 chicken stock cube
  • 2 tsp oyster sauce
  • 1 tsp sugar
  • ½ tsp pepper
  • ½ tsp salt
  • ½ cup water


  1. Heat oil and sesame oil in a wok and lightly brown garlic till fragrant. Put in carrot and mushrooms, and stir-fry well.
  2. Add noodles and combined sauce ingredients. Toss well with a pair of chopsticks until noodles are well combined with sauce.
  3. Add mustard greens and bean sprouts. Toss well to combine. Finally add duck slices to mix. Dish out and serve with a garnishing of red chilli strips.

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