I got some leftover roast duck in the fridge. What to do about it? I remember I was shocked when my Chinese college buddy told me that she had leftovers in her fridge that were like 3 or 4 days old. I grew up with fresh food everyday. My mom would go to the market and get fresh food everyday. I do mean every day! Whatever leftover from dinner would become her next day breakfast. We rarely ate any leftovers for dinner. I was so lucky and I didn’t even realize it back then. I learned to cook for myself when I was in college. Being a poor and busy student, I could only afford to cook once or twice a week. I ended up making a big batch of food, and I ate that for a week or so. Then I started to realize it was not that strange to have leftover food for days. I started to appreciate that. Some of the food actually tasted better the next day. The leftover roast duck I had was 3 days old. But it was still yummy and edible. I decided to debone the meat and add some pickled vegetables to make it into a sautéed mei fun dish. My friend mentioned that there is a Taiwanese food truck in NYC. It was so cool. I checked out their website. They put Chinese pickled vegetables as a side dish for the meal. That reminded me that I could turn my leftover into a nice mei fun dish if I added some Chinese pickled veggie. I made this meal from start to end in about 20 mins. It was yummy and convenient. All my leftover roast duck was gone. I really wish I had more leftover to make the dish again. LOL.
Ingredients (Serve one big hungry serving):
- Mei Fun, 4 oz (about 2 dried ones)
- Roast Duck, about a cup (I didn’t really measure. Whatever leftover I had, I used it all)
- Pickled vegetable, 3 Tbsp
- Chinese cooking wine, 1 Tbsp
- Garlic, 1 clove
- Sugar, 1 tsp
- Cornstarch, 1 tsp
- Water, 6 Tbsp
- Salt, a dash
- Pepper, a dash
- Boil a big pot of water. When the water boils, put dried mei fun in the pot. Use a fork or a pair of chopsticks to separate the noodles when it softens. Cool it for 2 mins after it is separated. Turn off the heat. Put noodles in a colander. Rinse off excess starch under the tap. Put the noodles aside. Let it drain.
- Chop garlic into small pieces. Put it aside.
- Debone and cut the leftover roast duck into small pieces. Put it aside.
- In a frying pan (non-stick would be better), spray some oil. Add garlic and roast duck meat in it. Stir fry for a minute. Add Chinese cooking wine.
- Add pickled vegetable to the pan and mix it well.
- Add mei fun to the pot. Mix it well.
- In a small bowl, add cornstarch, sugar, pepper, and water. Mix it well.
- Add sauce to the pan. Mix it well with the noodles. Let it cook for a minute or so. Taste it. NOTE that I have not put any salt in this dish because the Chinese pickled vegetable is kind of salty. You can add some salt if needed. Turn off the heat. Serve hot.