Duck Chow Mein

Ø  150 egg noodles

Ø  120 ml oil

Ø  100 gms duck meat, shredded

Ø  75 gms bean sprouts

Ø  75 gms button mushrooms, sliced

Ø  75 gms spring onions, chopped

Ø  2 tsps soya sauce

Ø  ½ tsp sugar

Ø  ½ tsp sesame oil

Ø  25 ml white wine

Ø  25 gms corn flour

Ø  200 ml chicken stock

Ø  Salt to taste

Cook the noodles in boiling salted water for 4 to 6 minutes until just tender, then drain and dry on absorbent paper.

Now heat 50 ml oil in a wok or frying pan. Add the noodles and cook, stirring, until light brown. Then drain. Pour out the oil from the pan.

Heat the remaining oil in the pan. Add the duck and fry over high flame for 2 to 3 minutes. Stir in the beansprouts, mushrooms, spring–onions, soya sauce, sugar, sesame oil, wine and 1 tsp salt. Now blend the corn flour with the stock and pour into the pan. Stir over low flam until the sauce thickens, then stir in the noodles. Serve at once. Serve 4.