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.

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