Braised Duck Noodles

Braised Duck Noodles is a very interesting dish.

Served either in soup or dry form, it usually comes with thick yellow noodles and of course, braised duck.

Braised duck is a kind of preparation that is very prevalent in Southern China. The braising sauce is made predominantly of soy sauce and a bunch of spices, and this sauce is used to cook and infuse the duck with a uniquely Chinese soy flavour.

This braising technique, incidentally, can be used to cook all kinds of food, but perhaps another article.

In any case, the braised duck, once cooked, has a deep brown colour. When done well, a well cooked duck, one can taste the soy flavour all the way to the bone.

The braised duck noodle is essentially noodles served with braised duck, sliced up with its skin intact.

Once again, like most noodle dishes in Singapore, you can choose to have different noodle types, like thin noodles, bee hoon, or kway teow. However, thick yellow noodles are by far the most common type served. In fact, some stores don't carry other types of noodles except yellow noodles and maybe kway teow.

If eaten dry, the noodle is also served with the braising sauce used to cook the duck. However, this sauce is thickened so that it can attach easily with the noodles. Other common condiments include fried red onions and coriander. Some stalls will serve a braised egg and even tofu, for added variety, though others will have them as add-ons if you request for them. Very often, the dry version also comes with a small bowl of duck herbal soup.

The chilli that goes with duck noodles are the rough chopped, pasty chilli sauce. It mixes well with the noodles. There is another more watery vinegar based chilli sauce that I find sometimes, but I think that's more for the duck itself than the noodles (yes it's true; different kinds of chilli for different parts of a dish)

You won't be able to find a stall that sells only braised duck noodles exclusively. Rather, you will be able to find braised duck stalls that sells both braised duck rice and duck noodles. Just look for a shop with a bunch of brown ducks hanging out (it will probably also say braised duck on its sign)

How does it taste? For a duck lover, it will taste heavenly. The noodle, mixed with both duck meat and the braising sauce, will be full of savoury duck flavour. The braising sauce imparts the savouriness to the duck, and the five spices within the sauce will greatly enhance the duck taste and remove any unwanted gaminess.

The taste will be very rich, as the sauce itself is quite thick. Some might find it too rich compared to say, fishball noodles. You may not be able to finish a big bowl of it, but even a regular-sized portion will leave you fully satisfied at the end of it.

Once done, complete the meal by downing the soup. This is a love-hate thing, as some folks couldn't stand the herbal taste. I actually look forward to the soup at the end. Unlike the soups served with other kinds of noodles, the duck soup is usually very flavourful all on its own. It serves to "tie things up" and help with any greasiness you might feel after having the noodles.