Chinese-Style Mock Duck With Noodles
photo by sprout 13
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
3
ingredients
- 170.09 g 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
- 283.49 g can vegetarian duck
- 9.85 ml fresh ginger, grated
- 1 garlic clove, grated
- 2 scallions, sliced
- 2.46 ml red chili pepper flakes
- 14.79 ml vegetable oil
- 4.92 ml preserved black bean
-
Sauce
- 78.78 ml soy sauce
- 14.79 ml oyster sauce (for vegetarians, use the mushroom "oyster-style" sauce, or omit)
- 4.92 ml vinegar (I used red wine vinegar)
- 9.85 ml sugar
- 14.79 ml cornstarch
- 1.23 ml sesame oil
- water, enough to make 3/4 cup sauce
directions
- Prepare 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 :-).).
- Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
- Heat 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.
- Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
- Meanwhile 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.
- Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
- Add cooked noodles to the pan and stir to combine. Serve hot.
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