Name: Duck & spring onion noodles
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp oil -; 6 spring onions , cut into short lengths -; thumb-size piece ginger , peeled and sliced -; ½ Chinese cabbage , finely sliced -; 1 tin water chestnuts , drained and sliced into discs -; remaining meat from roast duck (if you have it - see 'Goes well with', below) or 2 duck breasts , cooked and chopped -; 4 tbsp soy sauce -; 200g egg noodles , cooked following the pack instructions -; small bunch coriander , chopped -; sesame oil , to drizzle -

Ingredients for - Duck & spring onion noodles

1. 1 tbsp oil

2. 6 spring onions , cut into short lengths

3. thumb-size piece ginger , peeled and sliced

4. ½ Chinese cabbage , finely sliced

5. 1 tin water chestnuts , drained and sliced into discs

6. remaining meat from roast duck (if you have it - see 'Goes well with', below) or 2 duck breasts , cooked and chopped

7. 4 tbsp soy sauce

8. 200g egg noodles , cooked following the pack instructions

9. small bunch coriander , chopped

10. sesame oil , to drizzle

How to cook deliciously - Duck & spring onion noodles

1 . Stage

Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.