60g (1 nest) medium egg noodles
30ml hoisin sauce
175g duck breast fillets
300g packet stir-fry vegetables
1 level tsp cornflour
Dash of soy sauce
1. Place the noodles in a bowl, pour over boiling water and leave to soak.
2. Pour 150ml water into a saute pan, add the hoisin sauce and bring to the boil. Slice the duck breasts and add to the pan. Simmer for 4-5 minutes.
3. Add the stir-fry vegetables to the pan and cook for a further 3-4 minutes, stirring occasionally, until the vegetables start to soften. Mix the cornflour with 1 tbsp water and add to the pan, stirring well so that the juices thicken slightly.
4. Drain the noodles and add to the pan, stirring to combine. Season to taste with soy sauce and serve.