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400g (14 oz) fresh rice noodles or try my homemade version here)
3 tbsp light soy sauce
2 tsp dark soy sauce
½ tsp sugar
2 tbsp vegetable oil
3 garlic cloves, finely chopped
100g (3.5 oz) young Chinese kale/gailan, trimmed, cut into 4cm lengths
1/2 roast duck*, flesh removed, thickly sliced
¼ tsp ground white pepper
Chilli vinegar:
¼ cup white vinegar
1 long red chilli, sliced
Combine the ingredients for the chilli vinegar. Set aside until ready to serve.
Separate the rice noodles into individual strands. If the rice noodles are fridge cold and too firm, zap them in the microwave for 10-15 seconds.
Heat the oil in wok over high heat. Add the garlic and stir-fry for 10 seconds. Add the gailan and stir-fry for another minute. Add the noodles, soy sauce, dark soy sauce and sugar. Stir-fry for 30 seconds or until the noodles are evenly coloured. Add the duck and stir-fry for another minute to heat the duck through. Sprinkle over the white pepper. Serve with the chilli vinegar.
– I buy my roast duck from a Chinese restaurant. You can also find peking duck in the frozen aisle of some supermarkets. Follow instructions for cooking before adding to the noodles.
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