Chinese-Style Mock Duck With Noodles

Chinese-Style Mock Duck With Noodles


1. Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).

2. Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.

3. Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.

4. Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.

5. Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.

6. Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.

7. Add cooked noodles to the pan and stir to combine. Serve hot.

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Nutrition

Ingredients