Stir-fried duck with noodles

• 2 skinless duck breasts, about 140g each, trimmed
• 1 garlic clove, peeled and finely grated
• knob of fresh root ginger (3cm), peeled and finely grated
• 1 tsp five-spice powder
• sea salt and black pepper
• sea salt and black pepper
• 3 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1/2 tsp cornflour, mixed with 2 tbsp water
• 2 portions of dried noodles, such as thin udon or Chinese egg noodles
• sesame oil, to drizzle
• 1-2 tbsp olive oil
• 1 long red chilli, trimmed and sliced on the diagonal
• 2 heads of pak choi, leaves separated
• 3 spring onions, trimmed and chopped
• grated zest of 1 lime, plus a squeeze

Instructions

1. 1

   Slice the duck breasts chickly and towe with the grated garlic, ginger, livespice powder and a little salt and pepper.

2. 2

   Stir the oyster sauce, soy sauce and cornflour mixture together in a small bowl.

3. 3

   For the noodles, bring a pot of water to the boil.

4. 4

   Add the noodles and cook for 2 minutes less than the suggested time (on the packet instructions).

5. 5

   Drain well and immediately toss with a drizzle of sesame oil.

6. 6

   Heat a wok or large non-stick frying pan and add a little olive oil.

7. 7

   When hot, add the duck fillets and fry over a high heat for 1-12 minutes until golden brown around the edges but not completely cooked through.

8. 8

   Remove to a plate and set aside.

9. 9

   Add a little more oil to the pan and tip in

10. 10

    the chilli and pak choi.

11. 11

    Stir fry for a minute, then pour in the sauce mixture.

12. 12

    Bring to a simmer, then return the duck to the pan and cook for another minute.

13. 13

    The sauce should begin to thicken.

14. 14

    Add the noodles and spring onions to the pan.

15. 15

    • Toss over the heat until the noodles are warmed through.

16. 16

    Squeeze over a little lime juice and serve immediately, sprinkled with • grated lime zest.