Take pad see ew to a whole new level with the addition of roast duck… it feels decadently good! The key to getting perfectly cooked rice noodles lies in your prep, too – a few seconds in the microwave will help you separate them easily and prevent them turning to mush or breaking up in your pan.
Roast Duck Pad See-ew Noodles
400g (14 oz) fresh rice noodles or try my homemade version here )
3 tbsp light soy sauce
2 tsp dark soy sauce
½ tsp sugar
2 tbsp vegetable oil
3 garlic cloves, finely chopped
100g (3.5 oz) young Chinese kale/gailan, trimmed, cut into 4cm lengths
1/2 roast duck*, flesh removed, thickly sliced
¼ tsp ground white pepper
Chilli vinegar:
¼ cup white vinegar
1 long red chilli, sliced
- Combine the ingredients for the chilli vinegar. Set aside until ready to serve.
- Separate the rice noodles into individual strands. If the rice noodles are fridge cold and too firm, zap them in the microwave for 10-15 seconds.
- Heat the oil in wok over high heat. Add the garlic and stir-fry for 10 seconds. Add the gailan and stir-fry for another minute. Add the noodles, soy sauce, dark soy sauce and sugar. Stir-fry for 30 seconds or until the noodles are evenly coloured. Add the duck and stir-fry for another minute to heat the duck through. Sprinkle over the white pepper. Serve with the chilli vinegar.
- Notes: – I buy my roast duck from a Chinese restaurant. You can also find peking duck in the frozen aisle of some supermarkets. Follow instructions for cooking before adding to the noodles.
