Ingredients
- 400 g (14 oz) skinless duck breasts
- 2 tablespoons salt–reduced soy sauce
- 2 tablespoons shaoxing rice wine or dry sherry
- 1 pinch ground Sichuan peppercorns or Chinese five–spice
- 375 g (13 oz) wok–ready Singapore or hokkien (egg) noodles
- 2 tablespoons olive oil
- 3 spring onions (scallions), sliced
- 1 tablespoon grated fresh ginger
- 300 g (10 oz) sugar snap peas or snow peas (mangetout)
- 4 tablespoons plum sauce
- ⅔ cup (150 ml) salt–reduced chicken or vegetable stock
Preparation
- Slice the duck breasts crosswise fairly thinly.
- Combine the soy sauce, rice wine and Sichuan peppercorns in a bowl.
- Add the duck and toss gently to coat in the marinade.
- Cook the noodles according to the packet instructions.
- Drain well and set aside.
- Heat the oil in a wok or large non–stick frying pan over high heat.
- Drain the duck, reserving the marinade.
- Add the duck to the wok and stir–fry for 1 minute.
- Add the spring onion, ginger and sugar snap peas and stir–fry for 1 minute.
- Add the reserved marinade, plum sauce and stock, reduce the heat to medium and cook for 3–4 minutes.
- Add the noodles to the wok and toss gently to combine and heat through.
- Divide among bowls and serve immediately.
Serves 4
Preparation: 15 minutes
Cooking: 5 minutes
Source: Low Fat No Fat Asian Cooking
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