1/2 roast duck, chopped
Choy sum, cut into lengths
Spring onions, chopped
Pickled red chillies
Sauce for the noodles (per person)
1 tbps of garlic oil
1 tsp of light soy
1 tbps of caramel sauce
1 tbps of oyster sauce
Dash of white pepper
1000 ml of ikan bilis stock
5-cm piece ginger, slice
3 star anise, lightly panfried
2 tbsp of soy sauce
2 tsp of brown sugar
1 pinch of sea salt
2 tbsp vegetable oil
2 cloves garlic, thinly sliced
Place water in large saucepan over high heat and add ikan bilis to boil. Afer 15mins, add ginger and star anise. Reduce heat to low, add stock, soy sauce, sugar and salt. Continue to simmer for 15min.
Use a small pan, add sesame oil and garlic over medium-low heat. Cook, stirring occasionally, until garlic is golden and crisp but not brown, 3 to 5 minutes. Strain; discarding garlic. Set garlic oil aside.
Prepare the choy sum and chopped spring onions.
Chop the duck
Prepare the dressing by mixing all the ingredients well.
Cook noodles in a pot of boiling water for 2min (depends on ur noodle) remove and rinse with cold water. When return to the pot of hot water and dip a sec, set aside. Blanch choy sum.
Mix noodles in the prepared sauce
Top noodles with roast duck, blanched choy sum and spring onions.
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