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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Mallard breasts
  • 8 Tenderstem broccoli
  • 40 g Baby sweetcorn
  • 40 g Mange tout
  • 1 tbsp Fresh coriander, chopped
  • 40 g Toasted peanuts, chopped
  • 1 Fresh red chilli, chopped
  • 3 Limes
  • 500 g Cooked noodles
  • 10 ml Soy sauce
  • 50 ml Teriyaki sauce
  • 20 g Sesame seeds
  • 40 g Shiitake mushrooms, sliced
  • 20 ml Vegetable oil
Teriyaki Mallard Stir Fry with Noodles Teriyaki Mallard Stir Fry with Noodles

Teriyaki Mallard Stir Fry with Noodles

Fresh, fast, and full of flavour, you’ll have this Japanese-inspired stir fry on the table within half an hour. Made with protein-rich mallard and stacks of vegetables, it’s a really nutritious hit, perfect for a quick weeknight meal or post-gym dinner.


Cover the mallard breasts in the teriyaki sauce and marinate for 5 minutes. It won't take long for the flavours to infuse.


Place the marinated mallard breasts in your wok or frying pan skin-side down. Heating up the pan with the meat makes it easier to cook evenly and draw out the fat. Set the pan on a medium to high heat and tip away any fat every few minutes or so as the mallard cooks.


When the skin has crisped up, move the breasts to the oven and roast for 8 minutes. While they're roasting, move onto the noodles and vegetables.


Take your hot wok or frying pan, add the oil and stir fry all of the vegetables on a very high heat. Keep stirring the vegetables to cook them evenly.


At the last minute of cooking, add the noodles, chilli and chopped coriander, and finish with a good helping of soy sauce and sesame seeds.


Once the mallard has rested for a few minutes in the warm oven, slice each breast into 5 or 6 pieces.


Share the noodle and vegetable mix between two bowls, place one sliced breast on top of each and sprinkle with the chopped peanuts and coriander.

Teriyaki Mallard Stir Fry with Noodles Teriyaki Mallard Stir Fry with Noodles

Teriyaki Mallard Stir Fry with Noodles

Fresh, fast, and full of flavour, you’ll have this Japanese-inspired stir fry on the table within half an hour. Made with protein-rich mallard and stacks of vegetables, it’s a really nutritious hit, perfect for a quick weeknight meal or post-gym dinner.

favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Mallard breasts
  • 8 Tenderstem broccoli
  • 40 g Baby sweetcorn
  • 40 g Mange tout
  • 1 tbsp Fresh coriander, chopped
  • 40 g Toasted peanuts, chopped
  • 1 Fresh red chilli, chopped
  • 3 Limes
  • 500 g Cooked noodles
  • 10 ml Soy sauce
  • 50 ml Teriyaki sauce
  • 20 g Sesame seeds
  • 40 g Shiitake mushrooms, sliced
  • 20 ml Vegetable oil

Cover the mallard breasts in the teriyaki sauce and marinate for 5 minutes. It won't take long for the flavours to infuse.


Place the marinated mallard breasts in your wok or frying pan skin-side down. Heating up the pan with the meat makes it easier to cook evenly and draw out the fat. Set the pan on a medium to high heat and tip away any fat every few minutes or so as the mallard cooks.


When the skin has crisped up, move the breasts to the oven and roast for 8 minutes. While they're roasting, move onto the noodles and vegetables.


Take your hot wok or frying pan, add the oil and stir fry all of the vegetables on a very high heat. Keep stirring the vegetables to cook them evenly.


At the last minute of cooking, add the noodles, chilli and chopped coriander, and finish with a good helping of soy sauce and sesame seeds.


Once the mallard has rested for a few minutes in the warm oven, slice each breast into 5 or 6 pieces.


Share the noodle and vegetable mix between two bowls, place one sliced breast on top of each and sprinkle with the chopped peanuts and coriander.