Sticky duck noodles

Name: Sticky duck noodles
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 400 g pack Gressingham Duck Breasts in Plum Sauce; 250 g pack medium egg noodles; 1 tsp toasted sesame oil, plus a drizzle; 250 g pack green pak choi, quartered lengthways; 3 salad onions, cut into thin strips; 1 tbsp light soy sauce

Special night-in style noodles, with just six ingredients. Add in any other veg that you have in the fridge.

3 out of 5 stars(2) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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400g pack Gressingham Duck Breasts in Plum Sauce
½ x 250g pack medium egg noodles
1 tsp toasted sesame oil, plus a drizzle
250g pack green pak choi, quartered lengthways
3 salad onions, cut into thin strips
1 tbsp light soy sauce

Preheat the oven to 200ºC, gas mark 6. Cook the duck according to pack instructions, then let it rest for 5 minutes.
A few minutes before you take the duck out of the oven, soak the noodles in boiling water following pack instructions.
Meanwhile, steam the pak choi over boiling water until just tender. Drain the noodles in a sieve, then shake dry and toss with a drizzle of sesame oil.
Remove the duck from the sauce and slice. Arrange on top of the noodles in shallow bowls and tuck the pak choi and salad onions alongside. Stir the soy sauce and sesame oil into the plum sauce, then spoon over the duck, noodles and vegetables to serve.

Cook’s tip

Toasted sesame oil

This nutty, fragrant condiment is common in Chinese-style cooking. It’s best used as a seasoning rather than for cooking, and is delicious drizzled over stir fries or added to salad dressings.

Typical values per serving when made using specific products in recipe