Save to your scrapbook
Stir fry duck fillets with noodles & hoisin sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tsp sunflower oil
225g pack Gressingham Duck Stir Fry Mini Fillets
1 carrot, thinly sliced
100g Waitrose Trimmed Fine Green Beans
2 tbsp Amoy Light Soy Sauce
2 tbsp Cooks’ Ingredients Hoisin Sauce
1 tbsp clear honey
2 x 150g pack Amoy Straight To Wok Medium Noodles
150g essential Waitrose Beansprouts
4 salad onions, thinly sliced
1 tsp sesame seeds
• Ideal for Chinese New Year • 2 of your 5 a day
1. Heat the oil in a large wok and stir-fry the duck, carrot and green beans over a high heat for 5 minutes.
2. Meanwhile, mix together the soy sauce, hoisin sauce and honey and set aside.
3. Add the noodles and beansprouts to the pan and stir-fry for 2-3 minutes until piping hot. The duck should be cooked through with no pink meat. Stir through the sauce, salad onions and sesame seeds and serve straight away.
This recipe works just as well with chicken breast mini filletsor even pork steaks, sliced.
Typical values per serving:
This recipe was first published in Tue Jan 10 15:45:33 GMT 2012.