Summary

Ingredients

• 350 g duck breast (fillet)
• 30 g iner
• 2 cloves garlic
• 2 chilli pepper (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 bunch spring onion (s)
• 200 g suar snap peas
• 2 tablespoon oil (sunflower oil)
• 175 g Chinese e noodles
• 2 tablespoon oil (sesame oil)
• 60 ml soy sauce
• 125 ml vegetable stock
• 50 g sprouts (radish sprouts or bean sprouts)
• salt and pepper

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Instructions

1. . Rinse the duck breast fillet under cold running water, pat dry and cut into a diamond shape. Peel the ginger, peel off the clove of garlic, halve the chilli peppers, remove the seeds and wash. Finely dice the three ingredients.
2. Halve the peppers, core them, remove the white partitions, wash and cut into strips. Clean the spring onions, halve them if necessary and cut into 3-4 cm long pieces. Clean, wash and cut the sugar snap peas in half.
3. Heat the sunflower oil in a wok and fry the fillet skin down over low heat until crispy, turn after about 6 minutes and cook for about 6 minutes, remove the fillet and let it rest.
4. Prepare the egg noodles according to the instructions on the packet. Drain the excess oil from the wok and add the sesame oil. Fry the ginger, garlic, chili peppers, bell peppers, spring onions and snow peas in the wok for 3-5 minutes, add the noodles, continue to cook for 1 / 2-1 minute, deglaze with soy sauce, top up with the vegetable stock.
5. Cut the roasted duck breasts into wide strips, fold in carefully, heat again briefly, season with salt and pepper and garnish with radish or bean sprouts