Name: Roast duck with egg noodles
Yield: 4
Ingredients: 500 gm fresh thin egg noodles; 40 gm ginger, shredded; 2 spring onions, thinly sliced, plus extra shredded to serve; 1 tbsp peanut oil; 80 ml (⅓ cup) light soy sauce; 1 tbsp sesame oil; 1/2 Chinese roast duck, chopped; Thinly sliced birdseye chilli, to serve

Chinese roast duck, available from Chinese barbecue shops, is a great base to build a meal around. Try it shredded and tossed through a citrusy salad, in a curry, or served with egg noodles, as we’ve done here.

Ingredients

500 gm fresh thin egg noodles

40 gm ginger, shredded

2 spring onions, thinly sliced, plus extra shredded to serve

1 tbsp peanut oil

80 ml (⅓ cup) light soy sauce

1 tbsp sesame oil

1/2 Chinese roast duck, chopped

Thinly sliced birdseye chilli, to serve

Method

1.Cook noodles in a large saucepan of boiling water until al dente (2-4 minutes). Drain.

2.Combine ginger, thinly sliced spring onion, peanut oil, soy sauce and sesame oil in a bowl.

3.Dress noodles with enough ginger and spring onion dressing to coat, top with duck, scatter with chilli and shredded spring onion and serve with remaining dressing.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers

Ingredients

Method

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