Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.
A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.
Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.
Serves two people
Preparation 10 minutes, cooking time less than 10 minutes
Ingredients and method
For the sauce:
2 tsp sesame seeds
2 dessert spoons of honey
1 dessert spoon light soy sauce
2 dessert spoons dark soy sauce
1 dessert spoon shaoxing rice wine
1 dessert spoon sesame oil
Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.
For main dish:
2 portions cooked egg noodles – as per packet instructions
1-2 tbsp. wok oil
80g sliced smoked duck breast – marinate in a little soy sauce before cooking
75g fine green beans – trim, cut into 3cm batons
1 small carrot – peel, slice into 3cm batons
1 onion – slice into medium sized pieces
3 spring onions – slice
3 green chillies – remove seeds, finely chop
Thumb of root ginger – peel, chop into fine matchsticks
4 cloves garlic – peel, crush, finely chop
1-2 tablespoons roughly chopped coriander – for garnish
Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped coriander.