Roast duck, Brussels sprouts and noodles recipe | Gourmet Traveller

Ingredients

• 200 gm rice vermicelli
• 80 ml (⅓ cup) soy sauce, plus extra to taste
• 80 ml Shaoxing wine
• 2 tsp brown sugar
• ½ Chinese roast duck, meat and skin shredded, duck juices reserved
• 2 tbsp peanut or vegetable oil
• 30 gm ginger (6cm piece), finely grated
• 3 spring onions, cut into batons, plus extra thinly sliced to serve
• 3 garlic cloves, finely chopped
• 1 long red chilli, finely chopped
• 2 tsp Madras curry powder
• 250 gm Brussels sprouts, shaved on a mandolin
• 100 gm wood-ear mushrooms, torn (about 1 punnet)
• 2 eggs, beaten with a pinch of salt
• 1-2 tbsp Chinkiang vinegar, or to taste
• Coriander (optional), to serve