Duck & spring onion noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp oil
- 6 spring onionscut into short lengths
- thumb-size piece gingerpeeled and sliced
- ½ Chinese cabbagefinely sliced
- 1 tin water chestnutsdrained and sliced into discs
- remaining meat from roast duck (if you have it - see 'Goes well with', below) or 2 duck breastscooked and chopped
- 4 tbsp soy sauce
- 200g egg noodlescooked following the pack instructions
- small bunch corianderchopped
- sesame oilto drizzle
Nutrition: per serving
- kcal671
- fat45g
- saturates11g
- carbs41g
- sugars5g
- fibre2g
- protein28g
- salt3.67g
Method
step 1
Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.
