Duck and Hoisin Noodle Stir-Fry

Ingredients

• 400 g duck breast fillets
• 300 g medium egg noodles
• 4 tbsp hoisin sauce
• 1 cucumber
• 6 spring onions
• 2 clove garlic
• 1 tbsp soy sauce
• 1 tbsp vegetable oil

Method

1. 1

   Score the duck skin, season well and cook skin-side down in a dry frying pan for 6–7 minutes until crispy. Flip and cook for 3 more minutes. Rest for 5 minutes, then slice thinly.

2. 2

   Cook the egg noodles per pack instructions, drain and set aside.

3. 3

   Heat the oil in a wok, add the crushed garlic and stir-fry for 30 seconds.

4. 4

   Add the noodles, hoisin sauce and soy sauce, tossing well for 2 minutes.

5. 5

   Cut the cucumber into matchsticks and slice the spring onions.

6. 6

   Divide the noodles between bowls, top with sliced duck, cucumber matchsticks and spring onions.