serves 2 | prep time 5 minutes | cook time 15 minutes 



2 duck breasts

2 portion of pre-cooked udon noodles  

2 tablespoons of oil 

1 small shallot - peeled and finely sliced

1/2 teaspoon of garlic puree 

1 red pepper- deseeded and thinly sliced 

5 baby corns- thinly sliced 

2 spring onions- thinly sliced 

1 tin of pineapple chunks- drained 

a handful of bean sprouts 

2 tablespoons of itsu hoisin sauce 



Remove the skin from the duck breasts and cut in thin slices 

Heat 2/3 or the oil in a wok and stir-fry the duck for 2-3 minutes 

Remove duck and set aside 

Add a little more oil to the wok if required and stir-fry shallots and garlic until soft 

Add the baby corn and red pepper and stir-fry for a further 4 minutes

Add the pineapple, spring onions and bean sprouts and stir-fry for a further 3 minutes

Stir in the hoisin sauce and mix well 

Return the duck to the wok and add the udon noodles 

Mix well and stir-fry for another 2 minutes before serving 


itsu hoisin sauce available in:

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