Braised E-Fu Noodles with Peking Duck
Delight in our Braised E-Fu Noodles with Peking Duck: bouncy E-Fu noodles intermingling with succulent Peking duck in a rich, savory sauce.
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Cooking tools:
- Wok
- Ladle
- Tongs
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Spoon
- Stove
- Serving platter
- Kitchen timer
Ingredients
- 300g e-fu/yi mien noodles disc
- 2 tbsp cooking oil
- 1 tbsp garlic, minced
- 3 dried shiitake mushrooms, soaked and sliced thinly
- ½ can straw mushrooms, cut into halves
- 40g white shimeji mushrooms
- 100g chives, cut into 5cm length
- 150g bean sprouts
- 1 tbsp Shaoxing wine
- 1 packet Luv-a-Duck Peking Duck, sliced to 0.5cm thick pieces
- 200ml chicken stock
- 5 tbsp sauce from Luv-a-Duck Peking Duck
- 1 tbsp dark soy sauce
- A dash of white pepper
- 1 tsp sesame oil
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