Duck with noodles and spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Dried egg noodles; (7oz) |
| 1 | tablespoon | Sesame oil |
| 1 | 1 1/2 inch piece root ginger; peeled and finely | |
| ; chopped | ||
| 2 | Cloves garlic; finely chopped | |
| 500 | grams | Pack 2 barbary ducking fillets; trimmed and cut |
| ; into thin strips | ||
| 1 | large | Courgette; cut into thin |
| ; strips, (julienne) | ||
| 1 | 250 gram bag washed spinach | |
| 4 | tablespoons | Hoi sin sauce or peanut butter mixed to a |
| ; paste with 2 tablespoons hot water | ||
| 2 | tablespoons | Soy sauce |
Directions
Bring a pan of water to the boil and blanch the noodles for 1 minute, drain, rinse under cold water to remove the starch and refresh with cold water.
Heat the oil in a large frying pan or wok. Add the ginger, garlic and duck and cook for 3-4 minutes. It may be necessary to cook the duck in 2 batches in order to cook the meat quickly.
When the duck is cooked add the courgette, spinach, noodles and sauces.
Stir occasionally continue to cook for a further 4-5 minutes until the noodles are heated through.
Converted by MC_Buster.
NOTES : Stir-fry of duck, spinach and noodles flavoued with garlic and ginger.
Converted by MM_Buster v2.0l.