We can eat this everyday of the week - it's THAT addictive. You can add other protein with it such as roasted chicken leftovers from the night before or sliced beef. You can also make this completely vegan by substituting the meat with tofu. The versatility of this dish is endless, just remember the ratio of the noodle sauce. Go wild and create something of your own.
Prep 10 min
Cook 10 min
200g (7oz) of Nooey / 8 nests
1/4 head of purple cabbage, shredded
1 carrot, julienned
2-3 cups of sugar snap peas / snow peas, julienned
5 garlic cloves, chopped
1/2 Cantonese roast duck meat and skin stripped and cut into bite-sized pieces
3 spring onions (scallions), cut diagonally into 1 inch length
5 bird’s eye chilli, chopped
Lime cheeks to serve
Sliced red bird’s eye chillies to serve
Coriander to serve
1/4 cup avocado oil or EVOO
1.5 tbs oyster sauce
1.5 tbs soy sauce (Tamari sauce or Coconut Amino Sauce for a substitute)
HOW TO COOK
Mix the noodle sauce ingredients in a bowl, set aside.
Cook your Nooey for 1 minute in rolling boiling water. Remove the pot from heat and continue to soak your Nooey for 1-2 minutes.
While boiling your Nooey, heat a large frying pan or wok over a medium heat and add the oil, cabbage and carrot. Lightly fry for about 4 minutes until browned. Add the garlic and fry for a minute or two until the garlic is fragrant, then add the sugar snap peas. Cook for a further minute.
Transfer the Nooey to the frying pan or wok, add the Noodle sauce and stir in 5-8 tbs of Nooey cooking water. Add the duck, the spring onions and chilies. Stir to combine and continue to cook on a medium heat for a few minutes until the noodles are softened.
Transfer to serving bowls or a platter, garnish with coriander leaves and serve with lime cheeks and sliced chilli. Serve!