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
Instructions
- Heat oil and sesame oil in a wok and lightly brown garlic till fragrant. Put in carrot and mushrooms, and stir-fry well.
- Add noodles and combined sauce ingredients. Toss well with a pair of chopsticks until noodles are well combined with sauce.
- 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.
