Roast Duck Noodles
Monday, July 02, 2007
This morning we - my son and I - had to make our bi-annual trip to the dentist. I breezed through with just the usual scaling and polishing. The boy was not so fortunate. He had two holes which needed filling. The dentist gave him a temporary filling for the bigger one which has been hurting and we made another appointment to finish off the rest of the job properly.
Just before heading home, we made a pit-stop at the asian store as I needed some duck for tonight's meal of roast duck noodles, Cantonese style.
You don't need to be a brain surgeon for this one. It's all very straightforward - marinating and roasting the duck, blanching the vegetables and noodles and finally, simmering the pouring sauce. Extremely easy but what a satisfying comfort food for the old tummy.
This my version of the pouring sauce. Please note that measurments are a guess-timate, I did it by feel. You should of course adjust all measurments according to your taste buds.
Sauce For Duck Noodles
2 tbsp Lee Kum Kee Peking Duck Sauce
1 tbsp light soya sauce
1-2 tsp Worcestershire sauce
1 tsp sesame oil
1 tbsp peanut or sunflower oil
Mix everything together in a sauce pot. Bring to a simmer, adding a little more soya sauce or water if it gets too thick. Pour over noodles, vegetables and sliced duck. Serve with green pickled chilli or red chilli paste.
Labels: asian food, one dish meals
The Dutchess of Cookalot whipped this up at 7:39 pm