Photo: Marina Oliphant
- 2 cloves garlic, peeled
- 2 knobs of ginger, peeled
- 1/2 barbecue duck (from Chinese roaster; ask for "no chop")
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp sugar - palm or white sugar
- 50ml peanut or corn oil
- 200g snow peas
- 1 packet fresh black fungi (also called cloud ear mushroom) or dried black fungi rehydrated in cold water
- any juices from the duck sauce
- 500g packet fresh Hokkien noodles
Crush the garlic and ginger in a mortar and pestle. Pull the rib cage from the duck, discard, and cut the meat into small pieces.
Combine the sauces and crush or grate the palm sugar. Have a large pot of hot water boiling to heat the noodles (or use a microwave) and, when you are ready, put the noodles in the water.
Heat a wok until very hot. Add the oil, then the ginger-garlic paste, stir and cook just a little before adding the snow peas. Add a tablespoon of water to help cook the snow peas and continue to stir. Once they start to wilt, add the mushrooms, soy and oyster sauce mix, sugar, duck and any duck juices. Toss to combine.
When the sauce is hot check for flavour - you may want to add a little water or more soy sauce - then add the noodles, toss and serve.
- Main Ingredients - Duck, Noodles
- Cuisine - Chinese
- Course - Main-course
- Occasion - Midweek dinner