Rice Noodles With Roast Duck

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese		1	Servings

INGREDIENTS

2	T	Peanut oil
2	oz	Roasted duck, shredded
1/2	t	Garlic, finely chopped
1/2	t	Ginger, finely chopped
1/8	t	Sambal chili paste
1	t	Chinese black vinegar
1	t	Chinese black soy sauce
6	oz	Rice noodles, sliced in
		2-inch strips
1	oz	Dried cranberries, soaked in
		1/4 cup water
1	t	Oyster sauce
1		Head baby bok choy, leaves
		separated
1/3	c	Chicken stock, up to 1/2
		Salt and pepper

INSTRUCTIONS

In a very hot wok or saute pan heat peanut oil until smoking. Add  duck
and cook until semi-crispy. Add garlic, ginger, chili paste,  vinegar,
soy sauce, rice noodles, drained cranberries, and oyster  sauce and
saute gently for about 1 minute. Add bok choy and chicken  stock and
continue to cook and stir without breaking noodles for 3  minutes.
Season to taste with salt and pepper. Serve in a deep, wide  soup bowl
with chopsticks.  Yield: 1 to 2 servings  Posted to recipelu-digest
Volume 01 Number 578 by molony  <molony@scsn.net> on Jan 22, 1998

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1062 Calories From Fat: 394 Total Fat: 44.2g Cholesterol: 50mg Sodium: 329.6mg Potassium: 229.8mg Carbohydrates: 150.6g Fiber: <1g Sugar: 1.3g Protein: 13.2g