Peking Style Duck and Noodles
Duck and noodles in a sweet fruity sauce with water chestnuts.
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Serves: 2
- Product Tags:
Chinese |
Hoi Sin |
Plum |
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2 duck breasts
1 Tbsp vegetable oil
100g mangetout
1 x 415g jar Sharwood's Hoi-Sin & Plum
1 spring onion - sliced to garnish
2 blocks Sharwood's Medium Egg Noodles
Cooking Method
Cook noodles as directed on back of pack, drain and rinse in cold water.
Prick the duck skin with a fork, place the breasts (skin side down) on to a hot frying pan, fry duck breasts on a low heat for 15 minutes, turn the duck breasts on to the meat side and fry for a further 5 minutes.
When cooked, place the duck breasts on a plate, keep warm and set aside for 5 minutes.
Heat the oil in a wok or deep-sided frying pan, stir-fry the mangetout, for 2 minutes, add the noodles and sauce, tossing together and heat through.
Place on a serving dish, slice the duck into 2-3 cm (1”) slices and arrange on top, garnished with spring onion.
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