E-Fu Noodles with Roast Duck
E-Fu Noodles with Roast Duck uses just 8 ingredients. Get it on your plate this week because it only takes 20 minutes from start to finish!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g / 0.66 lb e-fu noodles
- 1/2 Cantonese roast duck ((deboned and sliced; we buy it from a Chinese BBQ shop))
- 8 shiitake mushrooms
- 1 bundle yellow chives ([cut into 10cm (4″) segments])
- 2 cans / 800mL chicken stock
- 1 1/2 tsp sugar ((or to taste))
- 1 tbsp chicken bouillon powder
- 4 tbsp oil
Instructions
- 1
Bring the chicken stock to a boil and add in the noodles, one roll at a time.
- 2
Braise them for 3-5 minutes, following the packet for directions or until al dente.
- 3
Drain the noodles in a colander, but keep the liquid on the side for later.
- 4
Pour the oil into the wok and add chives on a medium heat. Stir for 10 seconds, then turn the heat to high and add the mushrooms. Toss for 1 minute.
- 5
Add the roast duck in and stir for 2 minutes, then add the reserved liquid back in to simmer for 30 seconds. Season with the chicken bouillon powder and sugar.
- 6
Toss in the noodles and mix well for 2 minutes or until all the liquid has been absorbed into the strands.
- 7
Serve immediately as is!