Stir-fry with egg noodles, duck breast and vegetables
Serves 2 | Preparation: 20 minutes | Total: 30 minutes
1 large duck breast, approx. 300 g
100 g egg noodles
1 small onion
3 cloves garlic
100 g mushrooms
100 g mangetouts
½ bunch spring onions
Oil for frying
75 g bean sprouts
1 tbsp soya sauce
4 tbsp oyster sauce
1 tbsp sesame seeds
Score the fat on the duck breast and rub with salt and pepper. Place the duck breast fat side down in a cold frying pan, turn on the heat and fry until the fat side is crispy and golden. Turn the duck breast and brown the other side. Transfer to an ovenproof dish and roast in the oven at 180°C for approx. 15 minutes. Leave to rest for 10 minutes before cutting into slices.
Boil the noodles according to the instructions on the packet, and drain.
Peel the onion and the garlic. Cut the onion into thin wedges and chop the garlic. Cut the pepper into strips and slice the mushrooms. Trim the mangetouts and slice the spring onions.
In a sauté pan, heat the oil and sauté the mushrooms over a high heat until they release moisture and start changing colour. Now add the garlic and sauté for a minute or so. Add the onion, pepper and mangetouts and sauté for another 1-2 minutes. Add the noodles, bean sprouts and duck breast, mix well and add the soya and oyster sauces. Season to taste with extra soya sauce if necessary.
Finally, sprinkle with the sliced spring onions and sesame seeds.