Duck Stir Fried with Udon Noodles

Serves: 1. Prep and Cook 20 mins.

TIP: The skin could be left on the duck–that is a matter of personal preference, but be aware it will not cook to a crisp.

INGREDIENTS:

• Portion of udon noodles for one (dry or ‘straight to wok’)
• 1 skinless duck breast (110–140g)
• ½ tsp garlic paste
• ½ tsp ginger paste
• 1 tsp oil for frying (e.g. corn, groundnut but not olive oil)
• 1 tsp sesame oil for frying
• 40g spring onions
• 40g carrot

Sauce:

• 2 tsp soy sauce
• 4 tsp oyster sauce
• 1 tsp sesame oil
• 15ml water
• 1/2 tsp Chinese Five Spice powder
• Pinch of ground black pepper

METHOD:

• Put the 6 ingredients for the sauce in a container and mix well, then put to one side.
• If the noodles are dry, pre-cook them according to the instructions, drain and put to one side.
• If the noodles are ‘straight to wok’, gently loosen them so they are not in a solid clump (makes them easier to heat through).
• Cut the duck into slices, around 1 cm wide.
• Finely slice the carrot and spring onions (discard the leaves).
• Heat the 2 tsps of oil in a wok or frying pan on a medium-high heat.
• Add the carrot and onion–stir fry for 2 minutes, then add the garlic and ginger paste and stir-fry for 2 more minutes.
• Now add the duck slices and continue to stir-fry for 3-4 minutes (the duck should be just cooked).
• Then add the stir fry sauce and stir fry for 2-3 minutes (the sauce should be bubbling).
• Finally, add the noodles and stir-fry for 2 more minutes.