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Recipe

Singapore noodles with duck

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Singapore noodles with duck
  • 350 gram singapore noodles
  • 1 tablespoon peanut oil
  • 2 lightly beaten eggs
  • 100 gram trimmed, halved snow peas
  • 1 carrot, cut into matchsticks
  • 2 clove garlic, finely chopped
  • 1 red chilli, finely chopped
  • 3 cup sliced barbecued duck
  • 90 gram bought singapore noodle sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 green onions, sliced diagonally

Method

Singapore noodles with duck
  • 1
    Place noodles in a bowl. Cover with boiling water. Separate with a fork and drain well.
  • 2
    Heat half oil in a wok on high. Add egg and swirl to cover base of pan. Cook, 1-2 minutes, until set like an omelette. Turn and cook a further 30 seconds. Remove from pan. Roll up and slice. Set aside.
  • 3
    Heat remaining oil in same wok. Stir-fry snow peas, carrot, garlic and chilli, 1-2 minutes, until tender.
  • 4
    Add duck to wok with sauces. Toss noodles through to coat. Stir-fry, 2-3 minutes, until heated through. Serve topped with green onions and egg rolls.

Notes

If preferred, you could use other vegetables of choice or use chicken in place of duck. This is a great dish for finishing up any leftovers you may have in the cupboard and fridge.

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