Sharwoods
Chiang Mai noodles with duck
This dish contains a wonderful combination of fragrant Thai flavours, enhanced with a hint of lemongrass and lime leaves
Spice rating:
Preparation time: 5 mins
Cooking time: 12 mins
Serves: 3-4
Sharwood's Thai Red Curry Cooking Sauce
Our Thai Red Curry sauce is a ...
Shopping list:
1 Tbsp sunflower oil
2-3 duck breasts skinned and sliced
1 jar of of Sharwood's Thai Red Curry Cooking Sauce
2 blocks Sharwood's Medium Egg Noodles
1 x 220g can bamboo shoots, drained
100g frozen peas
1 Tbsp fresh coriander chopped to garnish
Method:
1) Cook, rinse and drain the noodles according to back of pack instructions.
2) Heat the oil in a wok or a deep-sided frying pan.
3) Add the sliced duck and stir-fry over a high heat for 3 minutes.
4) Stir in the curry sauce, bamboo shoots, frozen peas and noodles.
5) Simmer for 5-10 minutes and serve garnished with chopped coriander.
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Cooking Tip
Stir-frying rice
For restaurant-quality stir-fried rice, cool your boiled rice in the fridge with the lid off. Before frying the rice, pour a tablespoon or two of oil into the rice and gently separate the grains with your fingers.