Name: Crispy duck hoisin noodles with quick pickled cucumber
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: ½ crispy duck or 200g leftover roast duck (see tip, below); 2 nests fine wheat noodles; 1 garlic clove; thumb-sized piece of ginger; 1 bunch of spring onions; 2 pak choi or 160g choi sum; 2 tbsp veg oil; 100g mangetout sugar snap peas or other stir-fry veg; 4-6 tbsp hoisin (to taste); ½ cucumber; 1 tsp sugar; 3 tbsp rice vinegar; ½ tsp chilli flakes (optional)

Crispy duck hoisin noodles with quick pickled cucumber

Make duck meat go a long way with the addition of noodles and stir-fry veg. Simply toss together and serve with our quick pickled cucumber for a flavour boost

1 hr 5 min total 20 min prep 45 min cook 2 712 cal

Instructions

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1 Cook the crispy duck according to pack instructions and shred with two forks, or shred leftovers and remove from the bones. Put the noodles in a bowl and pour over hot water from the kettle to cover.
2 For the pickle, lightly bash the cucumber with a rolling pin and chop into bite-sized pieces. Put in a bowl and season with ½ tsp salt, the sugar, vinegar and chilli flakes (if using). Set aside to pickle.
3 Finely chop the garlic and ginger. Slice the spring onions and chop the pak choi into bite-sized pieces.
4 Heat the vegetable oil in a deep frying pan or wok over a high heat. Fry most of the spring onions and all the garlic and ginger for 1 min, then add the duck. Cook for 1 min until hot, then add the pak choi and remaining veg. Stir-fry for another minute or two until bright green, then add the hoisin.
5 Drain the noodles, tip into the wok, toss and serve with the cucumber and reserved spring onions sprinkled over.