Rice noodles with roast duck
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 2 | ounces | Roasted duck; shredded |
| ½ | teaspoon | Garlic; finely chopped |
| ½ | teaspoon | Ginger; finely chopped |
| ⅛ | teaspoon | Sambal chili paste |
| 1 | teaspoon | Chinese black vinegar |
| 1 | teaspoon | Chinese black soy sauce |
| 6 | ounces | Rice noodles; sliced in 2-inch strips |
| 1 | ounce | Dried cranberries; soaked in 1/4 cup water |
| 1 | teaspoon | Oyster sauce |
| 1 | Head baby bok choy; leaves separated | |
| ⅓ | cup | Chicken stock; (up to 1/2) |
| Salt and pepper | ||
Directions
In a very hot wok or saute pan heat peanut oil until smoking. Add duck and cook until semi-crispy. Add garlic, ginger, chili paste, vinegar, soy sauce, rice noodles, drained cranberries, and oyster sauce and saute gently for about 1 minute. Add bok choy and chicken stock and continue to cook and stir without breaking noodles for 3 minutes. Season to taste with salt and pepper. Serve in a deep, wide soup bowl with chopsticks.
Yield: 1 to 2 servings
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998