This is the dish you pull out on Friday night when you want it to look complicated. Chicken lap cheong mei fun takes five minutes of active cooking. The rest is waiting — and you can do the waiting the day before.
The rice noodles take on a golden brown hue, each pearly strand coated in a soy sauce mingled with rehydrated shiitake. The aroma rising from the wok is earthy and deep, with the background of toasted sesame oil arriving at the last moment and tickling the nose. The slices of duck sausage dot the dish with orange touches, like islands in a sea of fine noodles. It’s light on the palate yet dense in flavor — the kind of thing that disappears from the dish before you’ve finished sitting down.
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