Duck Kway Teow Noodles - cooking recipe

Ingredients

4 None Chinese sausages
2 1/4 lb fresh rice noodle sheets, cut into 3/4 inch thick strips
2 tbsp peanut oil
1 (2 1/4 lb) whole Chinese barbecued duck, meat (with skin) thinly sliced
6 None spring onions, sliced thinly
2 None fresh long red chilies, sliced thinly
1/4 cup soy sauce
1/4 cup oyster sauce
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp sambal oelek
1/2 bunch fresh garlic chives, coarsely chopped

Preparation

Cook sausages in boiling water for 15 mins then drain. When cool enough to handle, slice thinly.
Rinse noodles under warm water to separate. Drain.
Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry sausage until browned and crisp. Add duck, onions and chilies. Stir-fry until duck is heated through. Transfer to a large bowl and cover to keep warm.
Add remaining oil to wok. Stir-fry noodles until heated through. Return duck mixture to wok along with soy sauce, oyster sauce, sugar, garlic and sambal. Stir-fry until combined and heated through.
Remove from heat and add chives. Toss gently to combine.