Braised E-fu Noodles with Peking Duck
Ingredients
- Peking breasts, sliced to 0.5cm thick pieces
- 300g e-fu noodles disc
- 2 tbsp cooking oil
- 1 tbsp garlic, minced
- 3 dried shiitake mushrooms, soaked and sliced thinly
- ½ can straw mushrooms, cut into halves
- 40g white shimeji mushrooms
- 100g chives, cut into 5cm length
- 150g bean sprouts
- 1 tbsp Shaoxing wine
- 200ml chicken stock
- 5 tbsp sauce from Peking Duck
- 1 tbsp dark soy sauce
- A dash of white pepper
- 1 tsp sesame oil
Products used
Method
- Fill half of the wok with water and bring it to boil. Slide in e-fu noodle disc and cook till it starts to soften. Switch off fire and continue to stir until noodles are well separated. Drain and runs through tap water. Set aside.
- Heat oil in clean wok and sauté minced garlic for 30 secs. Add in shiitake and shimeji mushroom and cook for 2 mins until they are slightly softened.
- Add in chives and bean sprouts. Drizzle the Shaoxing wine around the side of the wok so it sizzles.
- Give it a quick stir around and pour in the chicken stock. Add in dark soy sauce and cook until the sauce starts to boil.
- Toss in the noodles, mushrooms and Peking Duck and stir until well coated with sauce. Cover and let it braise for 2 mins.
- Add in the Peking duck sauce, sesame oil and white pepper. Stir to coat. Serve hot and garnish with cilantro.