Chow mein, which means fried noodles, makes the perfect base for fresh vegetables and fresh or cooked meat. Stir-fried duck and slightly sweet hoisin sauce give this version a rich flavour.
ingredients
serves: 4
1 cup + 2 tablespoons vegetable or chicken stock
9 ounce medium Chinese noodles
3 - 4 duck breast fillets, 14 ounce in total
3 tablespoons soy sauce
1 clove garlic
3 large scallions
1/2 pound mixed vegetables, such as spring greens, carrots, broccoli, red pepper and leeks
2 tablespoons groundnut oil
1/4 pound baby corn
2 tablespoons hoisin sauce
1 level teaspoon cornstarch
1/2 cup bean sprouts
method
1. Put a kettle of water on to boil. Put the stock on to heat and preheat the oven to a low setting.
2. Put the noodles into a bowl, cover with boiling water and leave to soak for 6 minutes, or cook them according to the packet instructions.
3. Remove the skin from the duck breasts and cut the flesh into strips of 1 x 1/2 x 3 inch. Put them into a bowl with 1 tablespoon of soy sauce and mix.
4. Peel and chop the garlic, trim, rinse and slice the scallions and set them aside. Trim and rinse the mixed vegetables and slice them into matchstick-sized strips. Drain and rinse the noodles.
5. Heat half the oil in a large wok or skillet. Add the duck and stir-fry for 4 - 5 minutes. Transfer to a dish and keep warm in the oven.
6. Heat the remaining oil in the wok or skillet. Add the garlic and scallions, mixed vegetables and baby corn, and stir-fry them for about 15 seconds in the wok, or for 30 seconds in the skillet.
7. Return the duck to the pan, add the hoisin sauce and the hot stock and simmer for a few minutes.
8. Blend the cornstarch with a teaspoon of cold water and stir it into the pan, with the bean sprouts.
9. Cook for 1 - 2 minutes, then add the noodles and the remaining soy sauce. Toss well, let the noodles reheat for 3 - 5 minutes, then serve.
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