• 2 small duck breast, fat removed and sliced into strips
  • 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


  1. Chop the vegetables, ready to add to the wok. Cook the noodles, as per pack instructions, and refresh in cold water. Strain through a colander and set aside until needed. Mix the duck strips with the sesame oil and soy sauce.
  2. Place a wok or frying pan on a high heat with a little vegetable oil. When the wok is hot, add the duck strips and stir-fry for two to three minutes, or until all the mini fillets are cooked through. Remove from the wok and set aside.
  3. 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 stir-fry for two minutes, adding a little stock if dry.
  4. Return the duck to the pan and add the noodles and spring onions. Lightly season and stir-fry for a further two minutes, ensuring the ingredients are well-mixed and adding stock as necessary. Serve and garnish with fresh coriander.