DUCK & SPRING ONION NOODLES

Duck & spring onion noodles image

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

Provided by Lulu Grimes

Time 20m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 671 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.67 milligram of sodium