Green tea soba noodles with duck stir-fry

(serves 1)

Chinese New Year is a great time even if we don't have much family in Sydney...red pocket, good chinese food, family dinner, and plenty of leftovers...woot! We had Peking duck at home and i inherited (well, had dibs on) the leftovers to take back and experiment with. Roast duck is so amazingly delicious, so juicy and every bite is drenched with flavour! One day i will try to make my own but for the moment i'm happy to just pay the Chinese guy and make a few quick but delicious dinners! This one was done in record time as my stomach was about to eat itself after basketball practice!

Prep time: 5 min
Cooking time: 10 min


Ingredients:
5 stems of choy-sum
5 leaves chinese cabbage
handful of dried mini prawns (har-mai)
1 shallot stem
1 clove garlic
100g shredded roast duck meat
sunflower oil (or other cooking oil)
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
soy sauce
sesame oil
1 bundle of green tea soba noodles
sesame seeds, to garnish


Method:
1. Wash the choy sum and tear into bite-size pieces, and leave to drain in a colander. 
2. Rinse the chinese cabbage and cut into thin slices and leave to drain in the colander.
3. Heat a wok with 1/2 T oil, then add the mini prawns, garlic and shallots and fry for 20 sec or until crisp. Add the vegetables, salt, sugar and chicken bouillon.
4. Add the duck meat to re-heat it, put a dash of soy sauce and sesame oil through it and leave on the heat for 2-3 minutes.
5. Boil water and cook the soba noodles according to the instructions, generally 3 minutes and then drain and rinse 2-3 times with cold water.

6. Sprinkle with sesame seeds to garnish, and serve separately or mixed through. 
NB. There isn't really a need for sauce for the noodles as the juice from the stir-fry is tasty enough!