Inspiring recipes
Gressingham Duck noodle stir-fry with ginger and oyster sauce
Serves 2
Preparation time 15 Mins
Cooking time 10-12 Mins
- 1 pack Gressingham Duck mini fillets
- 300g egg noodles
- 1 red onion, sliced
- 1 garlic clove, finely chopped
- 2 cm root ginger, finely chopped
- 1 spring onion, finely sliced
- Half a red pepper, sliced
- 1 tbsp oyster sauce
- 120 ml chicken stock/water
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 handful fresh coriander, chopped
Preparation
Chop the vegetables, ready to add to the wok.
Method
Cook the noodles, as per pack instructions, and leave in cold water until needed.
Mix the duck mini fillets with the sesame oil and soy sauce. 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 two to three minutes, or until all the mini fillets are cooked through. Remove from the wok and set aside.
Add a touch more oil to the wok and stir-fry the onions and peppers for one 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 stirfry for two minutes, adding a little stock if dry. Return the mini fillets to the pan and add the noodles and spring onions. Lightly season and stirfry for a further two minutes, ensuring the ingredients are well-mixed and adding stock as necessary.
Serving
Serve and garnish with fresh coriander.
