STREET MARKET NOODLES

By BobD

Ingredients

• 1 breast of duck, about 2 pounds with bones
• 1/2 pound fresh Chinese egg noodles
• 1/4 cup garlic oil
• 1/2 cup chopped scallions
• 1 tablespoon soy sauce
• 1 teaspoon mushroom soy sauce
• 1 tablespoon Thai fish sauce
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons crispy garlic
• 1 tablespoon fried onion strips
• Hot chili or red pepper sauce

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Place duck breast in a pan with water to cover and simmer over medium heat for 7 minutes. Drain; set aside until cool enough to handle.

Meanwhile, bring 4 cups of water to a boil; add the noodles and cook 3 minutes, stirring constantly. Drain, rinse thoroughly under cold water, drain and place in a colander lined with paper towels to dry.

When the duck is cool enough to handle, remove the skin and bones and slice the meat into thin strips.

Heat the garlic oil in a wok or large skillet. Add the duck meat and stir-fry until it loses its color. Add all but 1 tablespoon of the scallions and stir-fry 1 minute. Add the noodles and mix. Mix in both soy sauces and the fish sauce, pepper and garlic. Stir-fry over low heat for 3 minutes.

Transfer the noodle mixture to an oval platter. Sprinkle the fried onions and the reserved tablespoon of scallions on top. Serve with hot chili sauce on the side, if desired.

NOTE

Chinese egg noodles, mushroom soy sauce and Thai fish sauce are available in Chinese, Thai and Vietnamese groceries.

Crispy Garlic And Garlic Oil

10 medium-size cloves of garlic, peeled
1/4 cup peanut oil

Slice the garlic cloves very thin.

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, about 3 minutes, until the garlic is golden brown.

Drain well, reserving the oil. Spread the garlic slices on paper towels to dry. Store in an airtight container, where they will keep for months, and reserve the oil for cooking.

YIELD 2 tablespoons garlic and 1/4 cup oil

Fried Onion Strips

1 cup peanut oil
2 large onions, peeled, cut in half vertically and sliced thin
1/4 teaspoon ground turmeric

Heat the oil in a skillet. Add the onions and saute over medium heat, stirring from time to time, until they begin to color. Stir in the turmeric and continue sauteing until the onions are golden brown.

Drain onions, reserving the oil. Separate onions into strips and spread on paper towels to dry. Store onions in an airtight container, where they will keep for months, and reserve oil in a jar for cooking.

YIELD 1 cup onions and 3/4 cup oil