Mandarin Duck and Thin Egg Noodles with Asian Greens is a slurpable mid-week meal that packs a punch.
Mandarin Duck and Thin Egg Noodles with Asian Greens Recipe
Serves 4
Ingredients:
¼ cup hoisin sauce
2 tbsp chinese rice wine
1 tsp chinese five-spice powder
1 tbsp brown sugar
2 garlic cloves, crushed
2 mandarins, juice and finely shredded rind
3 duck breasts with skin, thinly sliced diagonally
6 dried shiitake mushrooms
thin fresh egg noodles, to serve
2 tsp vegetable oil
5 spring onions, thinly sliced diagonally
2 tsp cornflour
asian greens (optional), to serve
Method:
Combine hoisin, rice wine, five-spice powder, sugar, garlic, mandarin juice and half of the shredded rind in a ceramic bowl. Add duck and toss until well combined. Set aside.
Meanwhile, put mushrooms in a bowl and cover with boiling water. Stand for 30 minutes or until softened. Drain. Remove stalks and thinly slice. Put noodles in a bowl and cover with boiling water.
Stand for 2 minutes or until softened. Drain. Heat a wok over high heat. Add 1 tsp oil and swirl around wok. Add a quarter of the duck and stir-fry for 2 minutes or until golden. Transfer to a plate. Cook remaining portions of duck (reserve marinade).
Heat remaining oil in wok. Add half of the spring onions and mushrooms. Stir-fry for 2 minutes or until tender. Combine 1 tbsp water and cornflour with remaining marinade and add to wok. Return duck to wok and toss.
Spoon noodles onto serving plates, followed by duck and sauce. Top with remaining mandarin rind and green onion. Serve with asian greens (optional).
