Duck with noodles and mung sprouts

Ingredients for 2 servings:

• 120 g Chinese egg noodles, dried
• 250 g duck meat, in small pieces
• 120 g mung bean sprouts, fresh
• ½ red bell pepper(s)
• 4 onions, red
• 3 medium-sized garlic cloves
• 2 m.-large tomato(s), fully ripe
• 2 small chili peppers, green
• 2 tbsp fat (duck fat)
• 60 g duck stock, from boiling the duck bones
• 1 tbsp soy sauce, light
• 2 g chicken broth
• e.g. Soy sauce, salty, (Kecap Asin)
• 2 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A leftover recipe for Peking duck. A wonderful side dish to other dishes. Recipe from southern Chinese cuisine.

Break up the pasta sheets slightly and weigh the required amount. Add the pasta to boiling salted water. After three minutes (see cooking instructions on the package), drain the pasta, let it drain well, and spread it out on a fresh tea towel. Cut the leftover duck meat into small pieces. Rinse the mung bean sprouts in a sieve, shake dry, sort through, and use whole. Remove the stem from the red bell pepper, cut it open lengthwise, open it up, and deseed one half. Cut these lengthwise into strips about 1 cm wide and then crosswise into pieces about 2 cm long. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters crosswise. Wash the small, green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stalks. For the sauce, combine the ingredients. Heat the duck fat in a wok. Add the chilies, small onions, and garlic cloves and stir-fry until the onions are translucent. Add the sweet peppers and stir-fry for one minute, then add the meat and stir-fry for another minute. Add the egg noodles with the tomatoes and stir-fry for another minute. Deglaze with the sauce and stir in the mung sprouts. Season with soy sauce, divide between serving plates, garnish, and serve warm. Note: A main meal for two people. In China, a side dish for around six people, alongside other dishes.