1. Prepare the vegetables. Mix the ginger, chilli and Garlic & Chinese Five Spice Soy Sauce into the duck pieces to season, and leave to rest for 5 minutes.
2. Heat a wok over a high heat and add the sunflower oil, giving it a swirl to coat the sides of the wok. Add the duck slices and stir-fry for a few seconds to release their aroma and flavour into the oil (letting the meat settle in the wok for a few seconds before flipping and tossing until it colours and caramelises at the edges). As the duck browns, add the rice wine or vegetable stock. Quickly follow with the broccoli and spring onions and toss, cooking for 1 minute. Add hoi sin stir fry sauce and udon thick noodles and toss well together, cooking for another minute until all the ingredients are well-coated in the sauce. Remove from the heat and season with 1 more tbsp dark soy sauce.
3. To serve, ladle and divide the noodles onto two serving plates, and eat immediately.
For a zesty zing, squeeze lemon juice over each serving.
Recipe by Ching He Huang for Amoy, www.amoy.co.uk
Signature flavours of Chinese cooking are fused with Japanese udon noodles to create a modern version of this all-time favourite
For the spice rub: 400g (13oz) free-range duck breast, skin and fat removed, thinly sliced 1 1/2 tbsp garlic & Chinese five spice soy sauce 2 inch piece of fresh ginger, peeled and grated 1 medium red chilli, deseeded and finely chopped For the stir fry: 2 tbsp sunflower oil 1 tbsp rice wine or vegetable stock 75g (3oz) tenderstem broccoli 1 packet Amoy Hoi Sin Stir Fry Sauce 300g (10oz) thick udon noodles 1 tbsp dark soy sauce 2 spring onions to garnish, sliced on the angle or spring onion curls
Time: 15 minutes, including 10 minutes cooking Serves: 2 Nutrition: n/a