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Duck noodles with plum sauce
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2 nests dried fine egg noodles
175g pack Gressingham Duck Mini Fillets
1 tsp Chinese five spice
1 tsp toasted sesame oil
1 red chilli, finely sliced, reserving a little to serve
2 salad onions, finely sliced, plus extra to serve
1 tbsp sesame seeds
160g Waitrose Plum & Hoisin Stir Fry Sauce (from the chilled, prepared stir-fry vegetables fridge)
¼ iceberg lettuce, finely shredded
10cm piece cucumber, cut into matchsticks
Fresh coriander leaves, to serve
1. Put the noodles into a small pan, cover with boiling water and a lid and leave to stand for 3 minutes. Drain thoroughly reserving a little of the water.
2. Meanwhile, put the duck onto a large plate, sprinkle with the five spice and season. Toss together to coat. Warm a large frying pan or wok over a high heat. Add the sesame oil and the duck and stir-fry for 2 minutes until browned.
3. Add the chilli, salad onions and sesame seeds and stir-fry for a further minute. Stir in the plum sauce and bring to the boil. Remove from the heat and mix in the warm noodles adding a little of the reserved noodle water to loosen the sauce if you wish.
4. Spoon into wide bowls and top with the extra salad onion and chilli and the finely shredded iceberg lettuce, cucumber and fresh coriander leaves to serve.
Typical values per serving:
4.6g fibre 31.2g protein
This recipe was first published in February 2014.