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Serves
US | Metric
Ingredients
  • 2 Duck breasts
  • 1 tbsp Five spice
  • 3 tbsps Dark soy sauce
  • 1 tbsp Sesame oil
Stir Fry
  • 180 g Fresh egg noodles
  • 1 Red pepper, roughly sliced
  • 1 White onion, finely sliced
  • 1 Clove crushed garlic
  • 1 cm Piece fresh grated ginger
  • 5 Baby corn
  • 100 g Shitake mushrooms
  • ½ Bag of beansprouts
  • 5 Tenderstem broccoli
  • 3 tbsps Teriyaki sauce
  • 1 tbsp Sesame oil
  • ½ Red chilli, finely chopped
Five Spice Duck & Teriyaki Veg Noodle Stir Fry Five Spice Duck & Teriyaki Veg Noodle Stir Fry

Five Spice Duck & Teriyaki Veg Noodle Stir Fry

Spice up your Tuesday!

Prep 10 minutes
Total 25 minutes

Duck:

  • Score the fat on the duck breast several times. Rub the five spice all over and place into a bowl. Pour in the soy, rub over the duck and leave skin side up whilst you prep the veg.
  • Once ready to cook, pre-heat the oven to 180℃.
  • Add the sesame oil to a frying pan on a high heat. Once hot, place the duck skin side down for around 2/3 minutes until really crisp and golden in colour. Flip to skin side up and place in the oven for 10 minutes. Remove and leave to rest for 2 minutes before slicing.

Stir fry:

  • Add the sesame oil to a wok. Once hot add the ginger, garlic and chilli. Fry until fragrant, then add the onions. Once softened add the pepper, mushrooms, baby corn and broccoli and teriyaki sauce. Toss to coat all of the veg in the sauce and keep cooking for around 10 mins until all of the veg has softened.
  • Just before serving, add the noodles and beansprouts, cook for a further 2/3 minutes.
  • Garnish with black sesame seeds.
Five Spice Duck & Teriyaki Veg Noodle Stir Fry Five Spice Duck & Teriyaki Veg Noodle Stir Fry

Five Spice Duck & Teriyaki Veg Noodle Stir Fry

Spice up your Tuesday!

favorite
print
like
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 Duck breasts
  • 1 tbsp Five spice
  • 3 tbsps Dark soy sauce
  • 1 tbsp Sesame oil
Stir Fry
  • 180 g Fresh egg noodles
  • 1 Red pepper, roughly sliced
  • 1 White onion, finely sliced
  • 1 Clove crushed garlic
  • 1 cm Piece fresh grated ginger
  • 5 Baby corn
  • 100 g Shitake mushrooms
  • ½ Bag of beansprouts
  • 5 Tenderstem broccoli
  • 3 tbsps Teriyaki sauce
  • 1 tbsp Sesame oil
  • ½ Red chilli, finely chopped

Duck:

  • Score the fat on the duck breast several times. Rub the five spice all over and place into a bowl. Pour in the soy, rub over the duck and leave skin side up whilst you prep the veg.
  • Once ready to cook, pre-heat the oven to 180℃.
  • Add the sesame oil to a frying pan on a high heat. Once hot, place the duck skin side down for around 2/3 minutes until really crisp and golden in colour. Flip to skin side up and place in the oven for 10 minutes. Remove and leave to rest for 2 minutes before slicing.

Stir fry:

  • Add the sesame oil to a wok. Once hot add the ginger, garlic and chilli. Fry until fragrant, then add the onions. Once softened add the pepper, mushrooms, baby corn and broccoli and teriyaki sauce. Toss to coat all of the veg in the sauce and keep cooking for around 10 mins until all of the veg has softened.
  • Just before serving, add the noodles and beansprouts, cook for a further 2/3 minutes.
  • Garnish with black sesame seeds.