This recipe calls for half a Chinese roast duck,
but why not buy a whole one and some Chinese pancakes for duck pancakes later in the week?
200 gmrice vermicelli80 ml (⅓ cup)soy sauce, plus extra to taste80 mlShaoxing wine2 tspbrown sugar½Chinese roast duck, meat and skin shredded, duck juices reserved2 tbsp peanut or vegetable oil30 gmginger (6cm piece), finely grated3spring onions, cut into batons, plus extra thinly sliced to serve3garlic cloves, finely chopped1long red chilli, finely chopped2 tspMadras curry powder250 gmBrussels sprouts, shaved on a mandolin100 gm (about 1 punnet)wood-ear mushrooms, torn2eggs, beaten with a pinch of salt1-2 tbspChinkiang vinegar, or to tasteCoriander (optional), to serve
Place noodles in a large bowl, cover with boiling water and soak until just softened (45 seconds to 1 minute). Drain in a sieve, tossing occasionally to prevent noodles clumping together.
Combine soy sauce, Shaoxing wine, sugar, reserved duck juices and 60ml water in a large bowl, add noodles and toss to coat.
Heat 1 tbsp oil in a wok over high heat until smoking, add ginger, spring onion batons, garlic, chilli and curry powder, and stir-fry until fragrant (45 seconds to 1 minute). Add Brussels sprouts and mushrooms, stir-fry until just cooked (1-2 minutes), then transfer to a bowl.
Add remaining oil to wok, add duck meat and stir-fry over high heat to warm through, then add to Brussels sprouts mixture. Add egg to wok, gently scramble (30 seconds to 1 minute), then add duck mixture and stir-fry to combine. Add noodles, stir-fry to heat through, then add vinegar and season to taste with soy sauce. Serve hot scattered with sliced spring onion and coriander.