Name: Roast duck with egg noodles
Yield: 4
Ingredients: 500 gm fresh thin egg noodles; 40 gm ginger, shredded; 2 spring onions, thinly sliced, plus extra shredded to serve; 1 tbsp peanut oil; 80 ml (⅓ cup) light soy sauce; 1 tbsp sesame oil; 1/2 Chinese roast duck, chopped; Thinly sliced birdseye chilli, to serve

Chinese roast duck, available from Chinese barbecue shops, is a great base to build a meal around. Try it shredded and tossed through a citrusy salad, in a curry, or served with egg noodles, as we’ve done here.

Ingredients

500 gm fresh thin egg noodles

40 gm ginger, shredded

2 spring onions, thinly sliced, plus extra shredded to serve

1 tbsp peanut oil

80 ml (⅓ cup) light soy sauce

1 tbsp sesame oil

1/2 Chinese roast duck, chopped

Thinly sliced birdseye chilli, to serve

Method

1.Cook noodles in a large saucepan of boiling water until al dente (2-4 minutes). Drain.

2.Combine ginger, thinly sliced spring onion, peanut oil, soy sauce and sesame oil in a bowl.

3.Dress noodles with enough ginger and spring onion dressing to coat, top with duck, scatter with chilli and shredded spring onion and serve with remaining dressing.

Styling by Lisa Featherby

Styling by Lynsey Fryers