Quick Rice Vermicelli with Duck

A quick and easiest to cook rice vermicelli noodle with leftover duck. Simple and delicious meal in just minutes!

Serve: 1








Ingredients

• 53 grams Wai Wai Beehon or rice vermicelli, 1 bundle
• 100 grams leftover baked duck 👈, sliced
• 1 piece small onion, chopped
• 1 clove garlic, chopped
• 1 piece large carrot, peeled and long shredded
• 1 cup fresh spinach
• ½ cup low sodium chicken broth
• 1 to 2 teaspoons soy sauce
• 1 to 2 teaspoons fish sauce
• 1 tablespoon of extra virgin olive oil
• freshly ground black pepper to taste

To Serve:

• calamansi, lemon or lime, sliced
• slice bread (optional)

Method

1. Soak the rice vermicelli in cold water for 10 minutes.
2. In a small pan, heat oil over medium heat.
3. Sauté garlic and onion until soft. Stir-fry sliced duck for a minute.
4. Add the broth and bring to a boil. Stir in soy sauce.
5. Add the drained rice vermicelli and carrots. Make sure the noodles are covered with broth. Mix gently, then add the spinach and season with freshly ground pepper. Cook until the broth are fully absorbed by the noodles (4 to 5 minutes approximately).
6. Serve warm!

Magnolia Little Gem in the garden!

Magnolia Little Gem in the garden!

Colossians 4:2
Devote yourselves to prayer, being watchful and thankful.

Mrs. Shirley Simmons