Braised Rice Noodles with Roasted Duck and Pickled Cabbage 雪菜鴨絲炆米

Another one of my favorite Canton dish. When I was in elementary school, I almost go to dim sum restaurant daily because my mom is a tea person and she enjoys Pu’er tea a lot and also enjoys hanging out with her friends there, so my little brother and I would go dim sum with her and we would have our lunch there before school. Just FYI we had afternoon elementary school from 12:30-5:30pm. I remember I used to order this duck rice noodles a lot because I love it so much.

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Prep Time 25

Cook Time 15

Cuisine Chinese

Servings 5

Equipment

Wok or Deep Sauteed Pan

Ingredients

14 oz Dried Rice Noodles 乾米粉
150-200 g Canned Pickled Cabbage 罐頭雪菜
1/2 pc Debone Roasted Duck 燒鴨起骨拆肉 remove excessive fat, sliced or shredded去除多餘脂肪，切絲或手撕
1/2 pc Large Red Peppers 紅椒 sliced 切絲
1/2 pc Large Green Peppers 青椒 sliced 切絲
2 stalks White part of the Green Onion 葱白 sliced 切絲
2 – 2 1/4 C Water 水

Seasonings

1 1/2 T Soy Sauce 豉油
1/2 T Dark Soy Sauce 老抽
3 T Oyster Sauce 蠔油
1/2 t Sugar 糖
1/4 t Salt 鹽

Instructions

Bring a wok of water to boil, turn off fire. Put rice noodle into hot water to soak it for a couple of minutes, in the mean time, use chopsticks to separate and loosen them. Drain water in colander, cover noodles with a clean kitchen towel for about 15 minutes, let the remaining heat cook through the noodles. After 15 minutes, fan blow dry the noodles for about 10 minutes, loosen them with hands and make sure the noodles on the bottom are dry as well. Set aside.
煲滾一鑊水，熄火，將米粉放入熱水中浸泡兩分鐘，與此同時，用筷子將它們分開及鬆開，拿起米粉，用筲箕隔水，用乾淨的毛巾蓋住米粉約15分鐘，讓剩餘的熱量煮熟米粉。 15分鐘後，用風扇將麵條吹乾約10分鐘，用手將其鬆開，並確保底部的米粉也被吹乾，備用。2. 沖洗並瀝乾醃製的雪菜，用白鑊將雪菜炒乾身，這樣可以去除多餘的水份及鹽分，備用。
Rinse and drain pickled cabbage. Pan fry pickled cabbage in a wok WITHOUT oil in medium high heat to take out excessive water and salt. Set aside.
沖洗並瀝乾醃製的雪菜，用白鑊將雪菜炒乾身，這樣可以去除多餘的水份及鹽分，備用。
Debone duck and remove excessive fat between skin and meat.
鴨拆骨起肉，去除鴨皮與鴨肉之間的多餘脂肪。
Slice or hand shredded meats. Set aside.
切成絲或手撕鴨肉，備用。
Rinse the bones and boil 2 1/4 C of water with all roasted duck bone. After boiling, turn to medium to medium high heat and boil for 15-20 minutes. Set aside.
沖洗鴨骨，將所有鴨骨同2 1/4 C的水一齊煲滾，煮滾後，中火至中大火滾15-20分鐘，熄火備用。
Preheat wok and add about 1T of oil, when oil is hot, add both peppers to stir fry for couple minutes, set aside.
預熱鑊並加入約一湯匙的油，當油熱時，加入青紅椒炒約一、兩分鐘，備用。
In the same wok, heat some oil, pan fry rice noodles to slightly golden on both side, then add the duck bone water without bone, duck meat and pickled cabbage to the wok. Bring it to boil and braise the rice noodles for few minutes, keep stirring. In the meantime add the seasoning and peppers back to the wok, and mix well. It will be done when the soup is all absorbed by the noodles. Turn off fire and add green onion and then mix well and serve.
在同一鑊中，加熱一些油，將米粉兩面煎至略帶金黃色，然後在镬中加入無骨的鴨湯，鴨肉和雪菜,將其煮滾並炆米粉幾分鐘，期間將米粉同湯混合，同時，將調味料和青紅椒倒入炒鑊中，攪拌均勻。當湯全部被米粉完全吸收時，就完成了。熄火，加入蔥白拌勻即可。