Egg Noodles with Chinsese BBQ Duck
Neds Chinese BBQ sauce is an evolution of the classic Char siu sauce, over the years we perfected this sauce thanks to the input of a couple of Chinese chefs who have worked for us. We added spices to make it sharper and balanced it out with the sweetness of honey, this is one of our most popular sauces.
Best to be served with thin egg noodles and duck, or to marinate meats to grill on a BBQ.
To use the sauce as a marinade, simply coat any pieces of meat suitable for grilling, leave it marinating for minimum 2 hours in a sealed bag, once ready simply grill it on a BBQ or pan fry.
(serves 1 person - to cook more multiply the portioning - for best results cook 1 portion at the time)
- 80g Neds Chinese BBQ sauce
- 200g Cooked egg noodles (this can be bought ready for wok or dry)
- 1 teaspoon rapeseed oil
- 100g Roasted duck breast (Can be purchased from Chinese supermarkets)
- 20g Onions
- 70g Broccoli
- 50g Chinese leaf
- 60g Beansprouts
- Dice the onions
- Cut the duck breast into thin strips
- Boil the noodles and cool down under cold water (if you purchased the dry one)
- Clean the broccoli and blanch them in boiling water for 2 min, cool down in cold water and set aside
- Clean the chinese leaf, get rid of the root and cut into thin strips 2cm wide
- Beansprouts come ready to use.
- Use a wok
- Make it really hot
- Add the oil to the wok when hot add the onion and stir fry till golden
- Add the vegetables and the meat at once
- Mix it all in the wok for 1 minute constantly tossing the wok
- Add the egg noodles and a tablespoon of water
- Stir fry it all till the water has gone and the egg noodles become shiny
- Add the BBQ sauce and stir in well till it’s all well amalgamated
- Finish off when the sauce has been absorbed forming a creamy texture around the noodles, there should be no sauce dripping off the noodles.