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
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
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

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