400gfresh thick yellow egg noodles(give or take weight, depends on the packaging in your area)
200gboneless duck breast with skin ontraditionally, this would be pork belly, use that if you prefer
200gprawns(shrimp)
2Tbsp vegetable oil
dash of white pepper
Aromatics and Vegetables
3medium cloves garlicabout 15g pre peeled weight
200gChinese cabbageregular white or Savoy cabbage will work too
2headspak choi or choi sum
Sauce
1Tbspdark soy sauce
3Tbspsweet soy sauce
1Tbsplight soy sauce
250mlchicken stock
Instructions
Prep Work
Mix sauce ingredients and set aside.
Finely chop the garlic.Cut the cabbage into thin shreds.Cut the pak choi to separate the leaves from the thick stems. Keep the leaves whole and slice the stems (about 2.5cm/1 inch thick).Pull the duck skin of the meat and chop both up.Shell your prawns if you need to.If you do have prawn shells, you could simmer them in about a quarter cup (60 ml) water for 10 minutes and add to the sauce.
Render the Duck Fat (or Pork Fat if using Pork Belly)
Place the duck skin pieces in a small saucepan with 125 ml (½ cup) water and simmer for 20 - 30 minutes until the water has evaporated and you are left with just the liquid fat. At this stage, your duck skin will also be brown and crispy.
Take the crispy duck bits (or pork lardons) out and place them on a plate lined with kitchen paper.
Let's get cooking
Heat the duck fat and oil on medium-high heat and fry the garlic for 20 seconds, then add the duck meat and cook for 1 minute, stirring constantly.
Pour the sauce mixture in and bring to a simmer, mixing well. Add half if you're concerned about the saltiness.Add the pak choi stems and simmer for 2 minutes. This sauce is going to be very salty, don't worry about it. (I forgot the sauce picture!)
Add the noodles, Chinese cabbage (or beansprouts) and pak choi leaves and toss everything and mix well to coat the noodles.
Cook for 3-4 minutes until the noodles and prawns are cooked through. Finish off with a dash of white pepper and serve immediately.