BBQ Duck and Rice Noodle Rolls

From issue #5.
Photography by Photography by Nick Tresidder.
BBQ Duck and Rice Noodle Rolls


250 grams Chinese cabbage
50 grams shiitake mushrooms
2 spring onions
1 tablespoon peanut oil
1 teaspoon sesame oil
1 clove garlic, crushed
2 tablespoons toasted sesame seeds
½ Chinese barbecue duck
2 tablespoons chopped coriander
1 packet fresh rice noodle sheets
¼ cup yellow plum sauce
Japanese soy sauce (tamari) for dipping


Finely slice the cabbage, mushrooms and spring onions. Heat the peanut and sesame oils in a sauté pan and when hot add the cabbage, mushrooms, spring onions and the garlic. Toss in the pan until wilted and just tender. Tip into a bowl, season well and add half the sesame seeds.

Take the duck meat off the bones, discard the skin and trim off any excess fat. Cut into small dice and add to the cabbage along with the coriander. Allow the cabbage mixture to cool.

Cut the noodles into 12 x 10 cm lengths and unroll each piece on your bench. Ensure there are no holes in each piece. Brush the surface with plum sauce then put 2 tablespoons of mixture along the bottom of each sheet. Roll the noodles up into a tube, leaving the ends open. Spoon a little more filling into the ends if

Line a steamer basket with baking paper and place the rolls on top, seam side down. Cover, place over a wok of boiling water and cook for 6-8 minutes. Transfer the rolls to a serving platter and sprinkle over the remaining sesame seeds. Makes 12 rolls