Duck and oyster mushroom chow mein

Chow mein originated in Northern China (in Mandarin “ch’ao mien” means stir-fried noodles) and was often on the menu when I was growing up.  My version changes almost every time I make it and is quite different to what Mum used to serve, but all are equally delicious to me.

I’ve always loved duck as a protein. I think of it as the ‘red’ white meat with more flavour than chicken and is happy when paired with a huge range of flavours. Cooking it can be daunting for some people but this Chinese inspired Duck and oyster mushroom chow mein I made for Prahran Market, takes the worry away by using pre-roasted peking duck fillets fromLuv a Duck. Less work for you and a simply impressive dish.


100gm oyster mushrooms, roughly torn

1 Peking duck breast fillet

1 bunch broccolini, chopped in thirds

200gm flat egg noodles (chow mein noodles)

1 tblsp grated fresh ginger

1 tblsp grated fresh garlic

2 tblsp hoisin sauce

2 tblsp dark soy or mushroom soy sauce

1 tsp sesame oil

¼ cup Shaoxing wine

1 very finely diced shallot

1/2 tsp Chinese black vinegar

1/2 tsp caster sugar

2 tblsp vegetable oil



Warm the duck breast in the oven according to the pack instructions. Remove then slice thinly across the breast. If Peking duck breast fillets aren’t easily available, you could also cook and slice a duck breast or head to your local Chinese BBQ shop and get some barbeque duck.

Cook the noodles in a large saucepan of boiling water for 3 minutes, then drain and set aside.

Heat vegetable oil in a wok over medium heat and stir fry the garlic, ginger and shallot for one minute. Toss in the broccolini and stir fry for 3 minutes

Add the Peking duck slices, mushrooms and drained noodles to the wok and stir fry for a further 2 minutes.

Mix the hoisin, soy, Shaoxing, vinegar, sesame oil and caster sugar in a bowl then add to the wok.

Toss through to ensure all the ingredients are coated with the sauce and everything is mixed through.

Serve hot with a glass of Gamay.

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