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 gm rice vermicelli
- 80 ml (⅓ cup) soy sauce, plus extra to taste
- 80 ml Shaoxing wine
- 2 tsp brown sugar
- ½ Chinese roast duck, meat and skin shredded, duck juices reserved
- 2 tbsp peanut or vegetable oil
- 30 gm ginger (6cm piece), finely grated
- 3 spring onions, cut into batons, plus extra thinly sliced to serve
- 3 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 2 tsp Madras curry powder
- 250 gm Brussels sprouts, shaved on a mandolin
- 100 gm wood-ear mushrooms, torn (about 1 punnet)
- 2 eggs, beaten with a pinch of salt
- 1-2 tbsp Chinkiang vinegar, or to taste
- Coriander (optional), to serve
- 1Place 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.
- 2Combine soy sauce, Shaoxing wine, sugar, reserved duck juices and 60ml water in a large bowl, add noodles and toss to coat.
- 3Heat 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.
- 4Add 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.