Crispy Vermicelli with Duck Breast and Kale
Crispy Vermicelli with Duck Breast and Kale
Ingredients
- Marinated Duck Breast – 120 g
- Egg Noodle – 60 g
- Kale – 60 g
- Oyster Sauce – 25 g
- Light Soy Sauce – 5 g
- Soy Bean Paste – 15 g
- White Sugar – 8 g
- Chinese Rice Wine – 20 g
- Chicken Stock – 320 ml.
- Corn Starch – 5 g
- Pepper Powder – 0.5 g
- Sesame Oil – 2 g
- Vegetable Oil – 300 g
- Shitake Mushroom (Sliced) – 30 g
Method
- Heat the oil in a hot pan then add noodle, fry until crispy, set aside
- Boil chicken stock then add duck breast and kale
- Season with oyster sauce, light soy sauce, soy bean paste, sugar and Chinese rice wine
- Add corn flour then simmer until the sauce are thick
- Put on top of crispy vermicelli then add pepper powder, serve hot