1.Heat oil in a large wok or frying pan on high. Stir-fry ginger, garlic and chilli for 1 minute, until aromatic.
2.Stir in duck and hoisin sauce. Then add noodles and a little stock.
3.Stir-fry for 2-3 minutes, to heat through. Add greens and toss together, until beginning to wilt. Add more stock if required. Remove from heat and serve.
This stir-fry also works well with leftover cooked chicken thigh or pork fillet. You can buy barbecued ducks from Asian supermarkets – or some good supermarkets. If unavailable, you can use barbecued chicken, though the flavour will be different.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.