Egg Noodle with Roasted Duck

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Egg Noodle with Roasted Duck... Egg_Noodle_Roated_Duck.jpg (13583 bytes)

Bites Of Asia
(Yield:4 Servings)

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Ingredients:
1 Roasted Duck (purchase in most Asian town)*
8 Chinese mushrooms (dried)
2 qtz Chicken broth
1 bundle Green onion (cut into 2 inch lengths)
1 lb Egg noodle
2 tsps Ground pepper

Preparation:
1. In hot water, soak the Chinese mushrooms for 30 minutes. Drain and remove the stems. Set aside. Cut the roatsted duck into 2 inch by 1 inch pieces and set aside.

2. Meanwhile, in a large pot, bring 2 quarts of water to boil. Using a shallow strainer, dip the egg noodle in boiling water for 2 minute. Then rinse the noodle in cold water, and drain. Divide the noodle into 4 equal portions and set aside.

3. In a pot, bring 2 quarts of chicken broth to boil. Add the Chinese mushrooms and cook for 5 minutes. (Taste the broth to see if it is too salty. If it is, add hot water to dilute).

3. In a bowl, place egg noodle at the bottom and top with 3-4 pieces of roasted duck, and some green onion. Ladle the boiling broth over the roasted duck and noodle until the level of the broth is just about to the top of the duck pieces. Place 2 cooked Chinese mushroom in each bowl and serve.