Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 200 g Dried egg noodles; (7oz)
- 1 1 1/2 inch piece root
- 500 g Pack 2 barbary ducking
- ; into thin strips
- 1 lg Courgette; cut into thin
- ; strips, (julienne)
- 1 250 gram bag washed spinach
- 4 tb Hoi sin sauce or peanut
- ; paste with 2 tablespoons
- ; chopped
- 2 tb Soy sauce
- 1 tb Sesame oil
- 2 Cloves garlic; finely
Preparation
Bring a pan of water to the boil and blanch the noodles for 1 minute, drain, rinse under cold water to remove the starch and refresh with cold water. Heat the oil in a large frying pan or wok. Add the ginger, garlic and duck and cook for 3-4 minutes. It may be necessary to cook the duck in 2 batches in order to cook the meat quickly. When the duck is cooked add the courgette, spinach, noodles and sauces. Stir occasionally continue to cook for a further 4-5 minutes until the noodles are heated through. Converted by MC_Buster. NOTES : Stir-fry of duck, spinach and noodles flavoued with garlic and ginger. Converted by MM_Buster v2.0l.
