See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in November for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on December 9th via email.

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.

Get Your Ingredients

FOLLOW US

More