Duck & spring onion noodles

Duck & spring onion noodles

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An indulgent combination of noodles, duck and Chinese vegetables that's on the table in less than half an hour

Nutrition: per serving
NutrientUnit
kcal671
fat45g
saturates11g
carbs41g
sugars5g
fibre2g
protein28g
salt3.67g
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Ingredients

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.

RECIPE TIPS
RADISH & CARROT SALAD

Slice 200g radishes and 2 medium carrots as finely as you can – a mandolin will make this a very quick and efficient operation if you have one, if not use a knife. Lay the radishes and carrots on a flat plate. Mix 2 tbsp rice vinegar and 2 tsp sugar together until sugar dissolves. Add ½ tsp finely chopped chilli, if using. Pour over the radishes and carrots, cover with cling film and leave until you need it.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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