Closed on Melbourne Cup Day.

Duck and Oyster Mushroom Chow Mein

Recipe by Jo From Second Helping

  • 100gm oyster mushrooms, roughly torn
  • 1 peking duck breast fillet (I used Luv a Duck)
  • 1 bunch broccolini, chopped in thirds
  • 200gm flat egg noodles (chow mein noodles)
  • 1 tblsp grated fresh ginger
  • 1 tblsp grated fresh garlic
  • 2 tblsp hoisin sauce
  • 2 tblsp dark soy or mushroom soy sauce
  • 1 tsp sesame oil
  • ¼ cup Shaoxing wine
  • 1 very finely diced shallot
  • 1/2 tsp Chinese black vinegar
  • 1/2 tsp caster sugar
  • 2 tblsp vegetable oil
  1. Warm the duck breast in the oven according to the pack instructions. Remove then slice thinly across the breast.
  2. Cook the noodles in a large saucepan of boiling water for 3 minutes, then drain and set aside.
  3. Heat vegetable oil in a wok over medium heat and stir fry the garlic, ginger and shallot for one minute. Toss in the broccolini and stir fry for 3 minutes
  4. Add the peking duck slices, mushrooms and drained noodles to the wok and stir fry for a further 2 minutes.
  5. Mix the hoisin, soy, Shaoxing, vinegar, sesame oil and caster sugar in a bowl then add to the wok.
  6. Toss through to ensure all the ingredients are coated with the sauce.
  7. Then serve hot.

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