DUCK, MUSHROOM & NOODLE STIR FRY
Egg noodles make for a quick stir-fry dinner especially when paired with fast-cooking duck breasts. The meat is rich so you don’t need much for a satisfying meal. Vary the vegetables as you see fit. Other Asian greens, bean sprouts and sweet stem broccoli are all good to use here.
Mix together the pepper, salt and 5-spice powder. Pat dry the duck breasts with paper towels. Score the skin and rub the spice mix over the skin and flesh of the duck.
Place the duck skin-side down in a cold fry-pan. Heat the pan to medium, and cook for 10 mins (draining off the fat), then turn over and cook for another 4 mins. Remove from the pan and rest for 5 mins before slicing thinly against the grain.
Heat a wok, add the oil then the garlic and ginger and cook until fragrant. Add the mushrooms and cook
for 2-3 mins until lightly coloured.
Add the bok choy and cook until wilted, another 1-2 mins. Add the egg noodles and stir through the vegetables for 4 mins until heated through.
Add the hoisin sauce, shaoxing wine and bean sprouts and cook, stirring for another minute until the sauce has been absorbed by the noodles.
Place the noodles in bowls and top with the sliced duck.
For the spice rub:
½ teaspoon ground white pepper
1 teaspoon sea salt
½ teaspoon 5-spice powder
2 duck breasts
For the stir fry:
2 tablespoons vegetable oil
2 cloves garlic, minced
3cm piece ginger, finely grated
250g mushrooms, sliced
2 bok choy (or shanghai),washed and sliced
500g packet egg noodles
3 tablespoons hoisin sauce
¼ cup shaoxing wine
1 packet bean sprouts