Duck & Plum Sauce Noodles

• Duck breast(600 g)
• Egg noodles(300 g)
• Bok Choy(3)
• Green Onions(4)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Duck Sauce(6 tbsp)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Sesame oil(2 tbsp)
• Cornflour(2 tsp)
• Sesame seeds(2 tsp)optional
• Chili flakes(½ tsp)optional
• Black pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Slice the {Duck breast} into thin strips. Trim the {Bok Choy} and slice into bite-size pieces, separating the stems and leaves. Thinly slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}. In a small bowl, whisk together the {Plum Sauce}, {Soy sauce}, {Oyster Sauce}, {Rice Vinegar}, {Honey}, and {Cornstarch}.

   ~15 min

2. 2

   Bring a pan of water to the boil. Cook the {Egg noodles} until just tender, then drain and toss with {Sesame oil} to stop them sticking.

   ~6 min

3. 3

   Heat a large wok or frying pan over medium-high heat. Season the {Duck breast} with {Black pepper} and {Salt}, then stir-fry for 4-5 minutes until the fat renders and the duck is golden at the edges. Transfer to a plate, leaving the fat in the pan.

   ~5 min

4. 4

   Add the {Bok Choy} stems, most of the {Spring Onion}, the {Garlic}, and the {Ginger} to the pan. Stir-fry for 2 minutes, then add the bok choy leaves and cook for 1 minute more until just wilted.

   ~3 min

5. 5

   Return the {Duck breast} to the pan with the noodles and the plum sauce mixture. Toss over medium heat for 3 minutes until the sauce turns glossy and coats the noodles. Add the {Chili flakes} if using.

   ~3 min

6. 6

   Divide between bowls and finish with the remaining spring onion and the {Sesame seeds}.

   ~1 min