Crispy duck noodles with vegetables
- Rating: 5 stars
- Takes: 10 mins to prepare and 25 mins to cook, 5 mins to cool
- Serves: 4
- 2 duck breasts
- pinch sea salt
- 1tbsp vegetable oil
- 1 clove garlic, finely sliced
- 1cm ginger root, finely sliced
- 1 bunch spring onions, finely sliced
- 200g (7oz) Chinese greens, sliced
- packet of fresh egg noodles
- 1tbsp oyster sauce
- 1tsp soy sauce
Each serving contains 578 calories, 2.6g sugar, 14.2g fat, 2.4g saturates and 2g salt.
Preheat the oven to Gas Mark 5, 190°C, 375°F.
Lightly score the duck skin in a crisscross and sprinkle with sea salt. Place skin-side down on baking tray and roast on top shelf for 15 minutes until cooked through. Leave to rest for 5 minutes.
Thinly slice the duck and put it to one side.
In a hot wok, heat a tablespoon of vegetable oil, then add the garlic, ginger and all but a tablespoon of the spring onion. Fry for 1 minute, being careful not to let it burn.
Add the greens and stir-fry until they have wilted. Add the noodles, oyster sauce and soy sauce and stir until heated through, then add the duck. Sprinkle over the remaining spring onions and serve.
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