Ingredients

• half roast duck (eg Chinese barbecued roast duck)
• 3 spring onions
• finely chopped
• 2 celery stalks
• finely chopped
• 1 small red chilli
• finely chopped
• 2 tbsp vegetable oil
• 1 slice fresh ginger
• 1 garlic clove
• peeled and smashed
• 400g/14oz fresh oiled egg noodles
• 200g/7oz bean sprouts
• rinsed
• 1 tbsp Chinese rice wine or dry sherry
• 1 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• sugar
• to taste

Directions

• Remove the flesh from the duck and finely slice it
• discarding the bones.
• Heat a wok (or frying pan)
• add the oil and heat.
• Add the ginger and garlic and cook until golden to flavour the oil
• then remove and discard. Add the celery
• chilli and half the spring onions and stir-fry for 2 minutes. Add the duck and stir-fry for 1 more minute.
• Put the noodles in a heatproof bowl
• cover with boiling water
• then drain immediately. Add to the wok and toss well over a high heat.
• Add the bean sprouts
• toss
• then add the rice wine. Add the hoisin
• oyster and soy sauces and toss well. Scatter with the remaining spring onions and serve.