AT A GLANCE
This recipe calls for half a Chinese roast duck, but why not buy a whole one and some Chinese pancakes for duck pancakes later in the week?
|01||Place noodles in a large bowl, cover with boiling water and soak until just softened (45 seconds to 1 minute). Drain in a sieve, tossing occasionally to prevent noodles clumping together.|
|02||Combine soy sauce, Shaoxing wine, sugar, reserved duck juices and 60ml water in a large bowl, add noodles and toss to coat.|
|03||Heat 1 tbsp oil in a wok over high heat until smoking, add ginger, spring onion batons, garlic, chilli and curry powder, and stir-fry until fragrant (45 seconds to 1 minute). Add Brussels sprouts and mushrooms, stir-fry until just cooked (1-2 minutes), then transfer to a bowl.|
|04||Add remaining oil to wok, add duck meat and stir-fry over high heat to warm through, then add to Brussels sprouts mixture. Add egg to wok, gently scramble (30 seconds to 1 minute), then add duck mixture and stir-fry to combine. Add noodles, stir-fry to heat through, then add vinegar and season to taste with soy sauce. Serve hot scattered with sliced spring onion and coriander.|