| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sainsbury10 | 4 | Servings | |
INGREDIENTS
| 200 | g | Dried egg noodles, 7oz |
| 1 | T | Sesame oil |
| 1 | 1 1/2 inch piece root | |
| ginger peeled and finely | ||
| chopped | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 500 | g | Pack 2 barbary ducking |
| fillets trimmed and cut | ||
| into thin strips | ||
| 1 | Courgette, cut into thin | |
| strips julienne | ||
| 1 | 250 gram bag washed spinach | |
| 4 | T | Hoi sin sauce or peanut |
| butter mixed to a | ||
| paste with 2 tablespoons | ||
| hot water | ||
| 2 | T | Soy sauce |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 401
Calories From Fat: 255
Total Fat: 29.1g
Cholesterol: 75.5mg
Sodium: 1139.8mg
Potassium: 979.7mg
Carbohydrates: 29.9g
Fiber: 8.6g
Sugar: 6.4g
Protein: 11.5g