1/1 Photo of Chinese-Style Mock Duck With Noodles
sprout 13's Note:
No claims to authenticity with this recipe. I was super intrigued by the can of "duck" at the Chinese grocery and I made up a recipe to use it. The thick, tangy sauce goes well with the "meaty" duck substitute and eggplant. If you can't find the vegetarian duck at your grocery store, I'd substitute seitan since that appears to be the main ingredient in the vegetarian duck. Also, be warned that the recipe is kind of salty. If you prefer less-salty foods you could use less soy sauce (still adding water to make 3/4 cup) and be sure to rinse the "duck" extra well.
My Private Note
Units: US | Metric
- 6 ounces noodles, I used dry udon, but spaghetti would work just fine
- 1 very long Chinese eggplant, sliced (or 2-3 of the shorter japanese eggplants)
- 1 zucchini, sliced
- 1 (10 ounce) can vegetarian duck
- 2 teaspoons fresh ginger, grated
- 1 garlic clove, grated
- 2 scallions, sliced
- 1/2 teaspoon red chili pepper flakes
- 1 tablespoon vegetable oil
- 1 teaspoon preserved black bean
- 1Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
- 2Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
- 3Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.
- 4Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
- 5Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
- 6Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
- 7Add cooked noodles to the pan and stir to combine. Serve hot.
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Nutritional Facts for Chinese-Style Mock Duck With Noodles
Serving Size: 1 (339 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 364.6
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 1.4 g
- Cholesterol 47.8 mg
- Sodium 1977.9 mg
- Total Carbohydrate 61.5 g
- Dietary Fiber 8.7 g
- Sugars 9.4 g
- Protein 14.4 g
The following items or measurements are not included: