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About this recipe: If you enjoy Chinese food you'll love this speedy dish, which is healthy as well as tasty. Lean duck meat and crunchy sugarsnap peas go well with oriental spices and quick-cooked noodles for superb fast food. Delicious!
If you like to cook Chinese dishes regularly, you will find rice wine is a useful ingredient to keep in the cupboard. Sherry is a good alternative and has other culinary uses too, so this might be the most practical option.
For duck, use ‘stroganoff strips’: ready-cut strips of lean beef or venison that are ideal for stir-fry dishes.
Noodles with chicken and oyster mushrooms Thinly slice 3 skinless chicken breast fillets, about 300g in total, and toss in a mixture of 2 tbsp each soy sauce and rice wine or dry sherry and 1 tsp grated fresh root ginger (if there's time, chill and marinate in the mixture for up to 8 hours). Heat a wok or frying pan with 2 tbsp sunflower oil, then stir-fry 2 thinly sliced garlic cloves and 1 mild red chilli, seeded and cut into rings. After 1 minute add the chicken and marinade, and stir-fry for 3 minutes. Add 175g sliced oyster mushrooms, 4 tbsp plum sauce and 100ml chicken or vegetable stock. Cook for 3-4 minutes, then stir in 375g straight-to-wok noodles.