| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 200 |
g |
Dried egg noodles; (7oz) |
| 1 |
tb |
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 |
lg |
Courgette; cut into thin |
|
|
; strips, (julienne) |
| 1 |
|
250 gram bag washed spinach |
| 4 |
tb |
Hoi sin sauce or peanut butter mixed to a |
|
|
; paste with 2 tablespoons hot water |
| 2 |
tb |
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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