Citrusy and refreshing, these light duck & orange noodles are ready in just minutes and taste sensational!
- 2 pieces duck breasts
- 2 cloves garlic, crushed
- 3 cm piece ginger, sliced
- 2 tbsps oyster sauce
- 2 tbsps palm sugar
- 1 tbsp soy sauce
- 1 orange, juice and zest
- 2 tbsps oil
- 150 g sugar snaps
- 1 bunch bak choy
- 500 g fresh egg noodles, blanched
- Coriander and orange pieces, to serve
Preheat oven to 200 C.
In a large pan, heat oil on high. Fry duck breasts, skin-side down 4 mins. Turn, cook 1 min.
Place duck breasts on baking pan and bake for 10 mins. When done, set aside to rest.
In same pan, add 2 tbsps oil. When surface shimmers, stir-fry crushed cloves garlic and ginger 1 to 2 mins till fragrant. Add oyster sauce, palm sugar, soy sauce, orange juice and zest, and stir-fry another 1 to 2 mins.
Add sugar snaps, bak choy and stir-fry 3 mins.
Toss in egg noodles. Serve with duck, coriander and orange pieces.