- Recipes
- Gressingham Duck Noodle Stir Fry with…
Ingredients
- 1 pack Gressingham duck fillets
- 300g egg noodles
- 1 red onion, slices
- 1 Clove garlic, finely chopped
- 2 cm root ginger, finely chopped
- 1 Spring onion, finely sliced
- ½ red pepper, sliced
- 1 tablespoon oyster sauce
- 120ml chicken stock
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 Handful fresh coriander, chopped
Method
Step 1
Chop the vegetables, ready to add to the wok. Cook the noodles, as per pack instructions, and refresh in cold water. Strain and set aside until needed.
Step 2
Mix the duck fillets with the sesame oil and soy sauce.
Step 3
Place a wok or frying pan on a high heat with a little vegetable oil. When the wok is hot add the duck mini fillets and stir-fry for 2-3 minutes, or until all the fillets are cooked through. Remove from the wok and set aside.
Step 4
Add a touch more oil to the wok and stir-fry the onions and peppers for 1 minute, before adding the ginger and garlic. Stir-fry for one minute, then add the oyster sauce and 30ml of the stock/water. Continue to stir-fry for 2 minutes, adding a little stock if dry.
Step 5
Return the mini fillets to the pan and add the noodles and spring onions. Lightly season and stir-fry for a further 2 minutes, ensuring the ingredients are well-mixed and adding stock as necessary. Serve and garnish with fresh coriander.
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