3 tablespoons plum sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon Chinese mustard
¼ teaspoon chili oil
Vegetable oil for deep frying
1 ounce dried rice stick noodles, broken in half
½ roast duck
4 cups loosely packed, shredded iceberg lettuce
1 cup bean sprouts
4 green onions (including tops), cut into 1 - ½ - inch slivers
½ cut shredded Chinese sweet mixed pickles or sweet gherkins
1 tablespoon toasted sesame seeds
⅓ cup glazed walnuts
1 small bunch green leaf lettuce
1. Combine dressing ingredients in a bowl, whisk until smooth, and set aside
2. Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 375°F. Add rice stick noodles and cook for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels and set aside.
3. Scrape off and discard fat under duck skin; cut skin into thin strips. Bone duck and shred meat. Combine duck meat and skin, shredded lettuce, bean sprouts, green onions, pickles, sesame seeds, and half of the glazed walnuts; toss with dressing. Add noodles and toss gently.
4. To serve, arrange salad on lettuce leaves. Sprinkle with remaining walnuts. Serve at once while noodles are crisp.
Serves 8 as part of a multi-course meal
“A Wok For All Seasons” by Martin Yan (Doubleday) © Yan Can Cook Inc., 1998