Chinese Duck Chow Mein Fakeaway Recipe
A wonderfully simple Chinese fakeaway duck chow mein, featuring a sauce flavoured with hoisin sauce and loaded with vegetables!
Servings 2 Servings
Calories 768kcal
Ingredients
- 2 Duck Breasts 350g Total
- 1 Small-Medium Onion 100g
- 1 Small-Medium Carrot 100g
- 100 g Runner Beans 1 Cup
- 2 Garlic Cloves
- 20 g Ginger ½ Thumb-sized piece
- 3 Spring Onions
- 70 g Tinned Water Chestnuts ½ Cup
- 70 g Tinned Bamboo Shoots ½ Cup
- 150 g Bean Sprouts 1½ Cups
- 2 tablespoon Hoisin Sauce
- 2 tablespoon Dark Soy Sauce
- 3 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Cornflour
- 1 teaspoon Sesame Oil
- ½ tablespoon Vegetable Oil
- 2 Bundles ~125g Dried Egg Noodles
Instructions
- Dry the skin of the duck thoroughly and then score it in a cross-hatch pattern (∼1cm or ½" gaps), and set aside (not in the fridge) whilst you prepare the other ingredients.
- Peel, then top and tail the onion and cut it into 8 wedges.
- Cut the carrot in half lengthways and then cut it into 2-3mm (⅛") thick slices at a 45° angle to the carrot.
- Top and tail the runner beans and cut them into 25mm or 1" lengths at a 45° angle.
- Peel the garlic cloves and then slice them as thinly as you can.
- Peel the ginger and then cut it into batons as thinly as you can.
- Slice the spring onions at a 45° angle into strips as thinly as you can.
- Mix together the soy sauces, hoisin sauce, shaoxing wine, cornflour and sesame oil in a bowl.
- Cook the noodles as per the instructions on the packet and then drain and refresh in cold water.
- Place the wok on the hob, then season the duck skin with a pinch of salt, and place the breasts skin side down into the cold wok.
- Turn the heat to medium-low and allow the duck to slowly brown for 7-10 minutes. If you are using a ceramic electric hob, this may take a little longer; do not be tempted to turn up the heat.
- Flip the duck and cook for another 2 minutes, then remove it and allow it to rest.
- Drain off most of the duck fat and add the vegetable oil, then turn the heat up under the wok to high.
- When the fat gets really hot, toss in the onion, runner beans and carrot and stir fry for 1 minute.
- Add garlic and ginger and stir-fry for another 30 seconds.
- Add water chestnuts and bamboo shoots and stir-fry for 30 seconds.
- Throw in the bean sprouts and drained noodles and stir fry for 1 minute, then remove the wok from the heat for a minute or two.
- Thinly slice the duck breast across the breast; it should still be nice and pink. Add it to the wok, return it to the heat and stir-fry for 1 minute.
- Pour in the sauce and cook for 1 final minute.
- Toss through most of the spring onions, keeping a few back to sprinkle on top as a garnish.
Nutrition
Serving: 1 | Calories: 768kcal | Carbohydrates: 69g | Protein: 57g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Cholesterol: 282mg | Sodium: 3116mg | Fiber: 7g | Sugar: 13g
