Chinese-style Mock Duck With Noodles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 3
• 6 ounces noodles, i used dry udon, but spaghetti would work just fine
• 1 very long chinese eggplant, sliced (or 2-3 of the shorter japanese eggplants)
• 1 zucchini, sliced
• 1 (10 ounce) can vegetarian duck
• 2 teaspoons fresh ginger, grated
• 1 garlic clove, grated
• 2 scallions, sliced
• 1/2 teaspoon red chili pepper flakes
• 1 tablespoon vegetable oil
• 1 teaspoon preserved black bean
• 1/3 cup soy sauce
• 1 tablespoon oyster sauce (for vegetarians, use the mushroom "oyster-style" sauce, or omit)
• 1 teaspoon vinegar (i used red wine vinegar)
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon sesame oil
• water, enough to make 3/4 cup sauce

Recipe

• 1 prepare noodles according to package directions. (note: my udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. though this seemed overly fussy, i followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta i've ever eaten. so follow the directions for best results :-).).
• 2 rinse "duck" thoroughly. dry with a paper towel and slice into bite-size pieces.
• 3 heat oil and black beans (smashed slightly) in a large pan on medium-high heat. add the eggplant, zucchini, and "duck". stir-fry for about three minutes, until vegetables start to soften.
• 4 add ginger, garlic, scallions, and chili flakes. continue to stir-fry until the vegetables are cooked.
• 5 meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. stir very well to incorporate cornstarch.
• 6 add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
• 7 add cooked noodles to the pan and stir to combine. serve hot.