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Duck & spring onion noodles

By Lulu Grimes

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

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 671
fat 45g
saturates 11g
carbs 41g
sugars 5g
fibre 2g
protein 28g
salt 3.67g

Ingredients

1 tbsp oil
6 spring onions, cut into short lengths
thumb-size piece ginger, peeled and sliced
½ Chinese cabbage, finely sliced
1 tin water chestnuts, drained and sliced into discs
remaining meat from roast duck (if you have it - see 'Goes well with', below) or 2 duck breasts, cooked and chopped
4 tbsp soy sauce
200g egg noodles, cooked following the pack instructions
small bunch coriander, chopped
sesame oil, to drizzle

Tip

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.

Method

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.