TERIYAKI DUCK WITH FRIED NOODLES

2 x 340g packs Gressingham Duck Breasts, skin scored • 2 tsp Chinese five spice • 200g fine egg noodles • 6 tbsp Kikkoman Teriyaki Sauce With Toasted Sesame • 1 tbsp sesame oil • 2 cloves garlic, sliced • 15g ginger, peeled and grated • 235g pack Waitrose Green Pak Choi, each cut into 6, lengthways • 1 tbsp Amoy First Press Soy Sauce • ¼ cucumber, sliced into 0.5cm batons • 2 salad onions, shredded