Chiang Mai Noodles with Duck
This dish contains a wonderful combination of fragrant Thai flavours, enhanced with a hint of lemongrass and lime leaves.
- Preparation Time: 5 minutes
- Cooking Time: 12 minutes
- Serves: 3/4
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1 Tbsp sunflower oil
2-3 duck breasts -skinned and sliced
1 jar Sharwood's Thai Red Curry
2 blocks Sharwood's Thick Egg Noodles
1 x 220g can bamboo shoots - drained
100g frozen peas
1 Tbsp fresh coriander - chopped to garnish
Cooking Method
Cook, rinse and drain the noodles as back of pack instructions.
Heat the oil in a wok or a deep-sided frying pan.
Add sliced duck and stir-fry over a high heat for 3 minutes.
Stir in the curry sauce, bamboo shoots, frozen peas and noodles, simmer for 5-10 minutes.
Serve garnished with chopped coriander.
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