Recipe Ingredient
- 300g wantan noodles, deep-fried in hot oil
- 300g roast duck meat, cut into slices
- 3 dried black mushrooms, soaked and cut into thin slices; reserve stock
- 125g Chinese cabbage (wong ngah pak), cut into 1cm slices
- 100g squids (sotong), cut into slices
- 200g prawns
- 150g carrots, cut into shapes and blanched
- 100g crab meat
- Seasoning:
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/4 tsp pepper
- 1 tsp sesame oil
- Ginger wine:
- 1 tbsp ginger juice
- 1 tbsp Shao Hsing Hua Tiao wine
- 1/2 cup reserved mushroom stock
- 1/2 cup chicken stock
- Thickening:
- 1 tbsp corn flour
- 2 tbsp water
Instructions
- Put deep-fried noodles on a serving plate. Heat 2 tbsp oil in a wok, add in ginger wine to fry mushrooms, prawns, squids and cabbage. Add in seasoning and stock. Bring to a boil. Add a little more oil to glaze. Mix in thickening and add crab meat and carrots.
- Pour sauce over noodles and add the roast duck meat. Serve garnished with chopped spring onions and chilli strips.
- Serve garnished with chopped spring onions and chilli strips.
