Ingredients
180g dried egg noodles
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
2 skinless duck breasts (300g total)
1 tsp oil
10 g garlic, minced
10 g ginger, minced 1 tablespoon olive oil
100g spinach or chopped bok choy
150g mangetout
2 spring onions, sliced
1 tablespoon sesame seeds
Fresh red chilli, sliced
Instructions
Cook the egg noodles in boiling water according to packet instructions. Drain, rinse and set aside.
Combine the hoisin sauce, soy sauce, sesame oil and rice vinegar in a glass, mix through and set aside.
Trim any remaining fat from the duck breasts and slice into strips. Heat the oil in a wok on a high heat and cook duck until it is browned.
Add garlic and ginger, stir-fry for 30 seconds. Add bok choy and spinach, stir-fry for 2–3 minutes until just tender.
Add noodles, pour over the sauce and toss everything together for 2–3 minutes until heated through and well coated.
Divide between bowls, top with sliced spring onions, sesame seeds, and optional chilli slices.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Hob
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 498
- Fat: 18 g
- Carbohydrates: 55 g
- Protein: 29 g
