Ingredients
11 total- 2 duck breasts, thinly sliced into strips
- 1 tbsp vegetable oil
- 200g mixed stir-fry veg (we used pak choi, peppers, and broccoli)
- 100g canned bamboo shoots, drained and sliced into matchsticks
- 2 nests of medium egg noodles, cooked and drained
- 2 tbsp honey
- 1 tbsp chili oil or sriracha (adjust to your heat preference)
- 1 tbsp dark soy sauce
- 1 inch piece of fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 tsp rice vinegar or lime juice for acidity
Method
6 stepsStep 1
In a small bowl, combine the honey, chili oil, soy sauce, grated ginger, minced garlic, and rice vinegar. Whisk until smooth and set aside.
Step 2
Heat the vegetable oil in a wok or large frying pan over high heat. Add the duck strips in a single layer. Let them sear for 1-2 minutes without moving them to get a nice brown crust, then toss and cook for another minute until just pink in the middle. Remove the duck from the pan and set aside.
Step 3
In the same pan (keeping those lovely juices!), toss in your mixed vegetables and bamboo shoots. Stir-fry for 2-3 minutes on high heat until the veg is tender but still has a snap.
Step 4
Add the cooked noodles and the seared duck back into the wok.
Step 5
Pour your hot honey and ginger sauce over everything. Toss vigorously for 1-2 minutes until the sauce bubbles, thickens slightly, and coats everything in a glossy, spicy glaze.
Step 6
Dish up immediately. Top with sliced spring onions or a sprinkle of sesame seeds for that final professional touch.