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Vietnamese Rice Noodles with Duck and Shiitake Mushrooms

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Use the Same Duck Breast with Mini Rice Cakes

Duck and Shiitake Rice Noodles

This as simple as it sounds is a noodle dish with beautiful flavours,

the peanut sauce is the traditional sauce used with the Vietnamese

summer rolls but goes so well with rice noodles.


INGREDIENTS STIRFRY

1 DUCK BREAST

½ PACK dry flat rice noodle

1 SPRING ONION

3 SHIITAKE MUSHROOM

1 BOKCHOY QUARTERED

80 GM BEAN SHOOTS

5 SNOWPEA

CORIANDER LEAF

5 GM SAMBAL 1 RED CHILLI

10 GM GINGER JULIENNE

30 ML KETJAP MANIS

DUCK MARINADE

30 GM GINGER

2 RED CHILLIES CHOP

CORIANDER 1/3 BUNCH

2 GM BROWN SUGAR

PEANUT SAMBAL

30 ML KETJAP MANIS

10 ML RICE VINEGAR

1 RED CHILLI

20 GM PEANUTS



Baskets of fresh handmade rice and egg noodles in market of Hoi An.
Baskets of fresh handmade rice and egg noodles in market of Hoi An.

METHOD DUCK

SCORE DUCK BREAST

Blitz all marinade ingredients in food processor and rub all over duck,

skin underside into the flesh. Lay in siingle layers and leave uncovered to allow the skin to dry out for at least 2 hours.

In a hot pan, add small amount of vegetable oil and seal off duck, skin side down first until skin is cisp and dark golden brown colour, turn over and seal other side for 1 minute, finish in hot oven for 6 to 10 minutes , The duck should rest for 5 minutes and should still be pink inside.

PEANUT SAMBAL

Crush peanuts coarsly and set aside.

Deseed chile and brunoise [very tiny dice]

Combine liquids and garnish with peanuts and chiie.

ASSEMBLY

Heat wok to hot, add 30 ml vegetable oil and stirfry springonion whites, 1/2 the beanshoots and the ginger.

Add mushrooms til softened.

Drop the noodles in boiling water refresh in cold water immediatelt.

Add the cool noodles to the wok with the ketjap manis and sambal.

Next add the sliced duck breastand toss through.[ each duck breast slice into 6 to 8 on the angle]

Finish with fresh beanshoots for texture

Add blanched bokchoy to heat through

Rmove from heat and toss through shring onion greens and roughly chopped coriander leaf.

Arrange two duck slices high on top of noodles with more spring onion greens cut on a long angle.

Spoon over with peanut sambal


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