Ginger Duck Noodles

Jiang Ya Mian (姜鸭面)

Spicy and aromatic, these simple noodles are incredibly delicious with a generous topping of ginger duck and sliced scallion along with a hidden layer of Sichuan chili oil.

Ginger Duck Noodles are perhaps my favorite breakfast treat when staying in Lizhuang District of Yibin, Sichuan. The reason for this lies in the amazing Ginger Braised Duck (姜烧鸭), which is the key topping. The Ginger Duck Topping adds unbelievable fragrant-spicy flavor. Combined with this is an abundance of Scallion and a pool of Chili Oil.

Ginger Duck Noodles are one of the spiciest Tossed Noodle Dishes in Yibin, but that heat might not be apparent on first bight. With many other Tossed Noodle Dishes, the heat hits immediately. With Ginger Duck Noodles, however, the heat grows significantly over time and never seems to plateau. Regardless, the delicious Ginger flavor and addicting umami will always draw you back in for another bite. You’ll finish these Noodles with the euphoria of tackling such a spicy dish and a longing to once again chase that high.

As with all Yibin Tossed Noodle Dishes, there is no soupy sauce added to the Noodles. Ginger Duck Noodles, nevertheless, are a bit saucier than most other Yibin Tossed Noodle Dishes. This is simply because Ginger Braised Duck can be a rather saucy dish. I recommend evaporating much of the excess liquid when making Ginger Braised Duck for these Noodles, so that sauce clings to every piece of Duck. When the Duck is tossed with the Noodles, the excess sauce will coat the strands without making the dish soupy.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 people

Ingredients

Aromatic Topping (1 – 3 Tbsp per Bowl)
2 – 3 green stalks of Small Scallion (小葱)

Ginger Duck Topping (1/4 cup per Bowl)
1/2 cup leftover Ginger Braised Duck (姜烧鸭; with Chilies and Ginger)

400 grams fresh Thin Noodles (细面; 200 grams per Bowl)

Sauces (Per Bowl)
1 Tbsp. Peanut Oil
1 Tbsp. Light Soy Sauce

Chili Oil and Seasonings (Per Bowl)
2 Tbsp. High-Quality Chili Oil with lots of Chili Flakes
1/2 tsp. MSG
1/4 – 1/2 tsp. Chili Powder (Optional)
1/4 tsp. Salt (Optional)

Directions

1.) Cut the Scallion into 1/4-inch pieces and set them aside in a bowl.

2.) Pour the Ginger Duck into a small pot and heat on medium-low until reheated, being careful not to burn the chilies and aromatics. Keep the Ginger Duck Topping warm on very low heat while preparing the Noodles.

3.) Fill a large pot with water and heat on high until boiling. Add one serving of Noodles and cook them until just done – tender but still firm. Remove the Noodles with a wire strainer and shake them vigorously to remove as much moisture as possible.

(DO NOT overcook the noodles! If the noodles are too soft, they will have absorbed too much water and will weaken the flavor).

4.) Place the Noodles onto a plate and quickly mix them with the Sauces (Peanut Oil and Soy Sauce) using chopsticks to lift and drop the Noodles until fully mixed.

5.) Add the Chili Oil and Seasonings (Chili Oil, MSG, Chili Powder, and Salt) to each serving bowl and mix them together briefly before laying the Noodles on top.

6.) Top the Noodles with the hot Ginger Duck Topping and Scallion pieces. Serve the Ginger Duck Noodles immediately while the Noodles are still warm.

7.) Cook the next serving of Noodles, repeating steps four and six, to quickly and easily make the second bowl of Noodles.

Serving Instructions:

Serve the bowl of Noodles to your guests along with a pair of chopsticks. Allow guests to mix their own noodles thoroughly before eating.

 

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