Braised rice noodle with roasted duck
Ingredients
- 350 g Roasted duck meat (sliced)
- 200 g rice noodles (fig1)
- 150 g pickled radish (fig2/diced)
- 40 g onion (peeled & cut into pieces)
- 1 tsp minced garlic
- ¼ cup assorted vegetable (Optional)
Roasted duck broth
- 600 g Roasted duck bones
- 400 ml chicken broth (fig3)
- 200 ml water
Seasoning
- 1 tsp dark soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
Instructions
- Put the roasted duck broth ingredients in a pot. Bring it to boil over high heat. Then turn the heat to low and simmer for 20 mins. Drain through a sieve and put it aside.
- Cook the rice noodle as per package instruction. (normally, about 2-3 mins). Drain it well. Cover it a towel. Let it sit for about 15 mins
- Heat the pan with high heat with 1 tsp of oil. Add in the garlic, mustard and onion. Stir fry until the onion is soft
- Add in the duck meat. Add in 300 duck broth and bring it to boil. Add in the rice noodle and seasoning. Mix them well
- Cover the pan with a lid. Turn off the heat. Wait for 2-5 mins. Dish it up and serve it hot.
Video
Notes
Ingredients - Click to enlarge the image
Other tips
1- Remaining duck broth can be used for cooking rice or other dishes
2- Please do the taste test at the end. If it is too salty, add water to replace the duck broth.
3- It is recommended to use the cane mustard as it is less salty. If you using the fresh one from market, make sure to soak it in water multiple time and rinse off the salt to reduce it saltiness
Other tips
1- Remaining duck broth can be used for cooking rice or other dishes
2- Please do the taste test at the end. If it is too salty, add water to replace the duck broth.
3- It is recommended to use the cane mustard as it is less salty. If you using the fresh one from market, make sure to soak it in water multiple time and rinse off the salt to reduce it saltiness