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Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables

Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米

I used leftover roasted duck meat, but you can use any meat and/or preserved vegetable to make this dish. Sheiitake mushrooms would be great in this dish too.
There are 3 main types of rice vermicelli available at most Asian grocery stores:
1) Kong Moon (or Jiangmen): loosely bound together. They usually come in 3 flats per package of 400g. These are a bit chewey and less likely to break. Good for braising and frying
2) Dongguan: tightly bound. There are usually 6 flats per package of 400g. Good for soup and people who like softer vermicelli
3) Xiamen (or Xinzhu): similar to Kong Moon but finer and chewier
I prefer using Kong Moon for this application because they don’t easily break even after braising. They’re also less chewy than Xiamen style.
Approximate cost (CAD) $10
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Cantonese, Chinese
Servings 4 Servings
Calories 727 kcal

Ingredients
  

  • 250 g Chinese roasted duck meat , julienned or shredded
  • 227 g Preserved mustard cabbage , ready-to-use
  • 3 cloves Garlic , minced
  • 2 stalks Green onions , shredded
  • 400 g Kong moon rice vermicelli
  • 1L-1.5L Broth or water
  • 3 tbsp Roasted duck marinade sauce
  • 2 tbsp Oil
  • 2 tsp Abalone or oyster sauce*
  • 1 tsp Light soy sauce *
  • ½ tsp Sugar *
  • ½ tsp Dark soy sauce *
  • * these condiments may not be necessary if you have the roasted duck marinade sauce. They usually give you a little container of it when you buy roasted duck. How much of the sauce you need will depend on the flavour of your preserved vegetables. Some can be quite salty. When I made mine, I only used the roasted duck marinade and a bit of dark soy sauce. I suggest adding some during braising (to embed some flavour) and more if you need to after braising so that your dish doesn’t get too salty.

Instructions
 

  • Soak rice vermicelli in water for approx. 30-60 minutes until loosened. Drain and set aside
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step1
  • Julienne or shred roasted duck meat I bought a whole roasted duck to make my “Almost” Peking Duck. I used the breast and some of the skin for that dish. I saved the leg meat and the tougher bits for this dish. Braising will help soften the meat
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step2
  • Cut green onions into 3 cm pieces and then shred. Set aside
  • Mince garlic. Set aside
  • In a wok, using medium-high heat add 2 tbsp oil
  • Add minced garlic, stir-fry until golden colour
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step6
  • Add duck to the wok, stir-fry for 1 minute
  • Add preserved mustard cabbage to the wok. Stir-fry together for 2 minutes I really like preserved vegetables so I used the whole package. You can use less. The package I bought can be used right out of the bag, no rinsing or soaking. The taste was just right for me.
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step8
  • Add rice vermicelli and toss to mix with the duck and preserved vegetables
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step9
  • Add 1 L of broth and 3 tbsp of the duck marinade sauce. If you don’t have the duck marinade sauce, then add 2 tsp abalone or oyster sauce. different kinds/ brands of rice vermicelli have different amounts of fluid absorption. I suggest adding 1L first and then adding more as it is absorbed
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step10
  • Turn heat down to low, cover with lid and braise for 30 minutes. Stir every 15 minutes if using Dongguan rice vermicelli, the cooking time will be shorter because it’s softer
  • After 15 minutes, stir and toss the vermicelli. Add more broth or water if all the liquid has been absorbed. Cover with lid and let braise for another 15 minutes
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step12
  • After another 15 minutes, check the vermicelli to see if it is cooked through and if the texture is soft enough. If you like it softer, then braise for another 5-10 minutes
  • Taste test and make adjustments. Add dark soy sauce to add more colour
  • Add green onions and toss to mix with the vermicelli
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step15
  • Serve
    Auntie Emilys Kitchen-Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables-Step16

Nutrition

Calories: 727kcalCarbohydrates: 93gProtein: 12gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 48mgSodium: 1088mgPotassium: 337mgFiber: 4gSugar: 5gVitamin A: 717IUVitamin C: 4mgCalcium: 72mgIron: 3mg
Keyword Duck, Garlic, Noodles, Preserved Mustard Cabbage, Vermicelli
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