This is a cracker of a dish.
From go to hero, it is the fastest way to whip up a great tasting Asian dinner using your left-over meat; duck, chicken or in my case, three small leftover pork scotch fillets. Shred your meat, get your noodles ready and five minutes of wok time later…
Kid friendly too!
This is not the original recipe as I have altered some of the ingredients up. You could tone it down a notch though I really like the fun, fresh taste.
1 tbsp groundnut oil
200gm leftover duck meat, shredded (or pork, chicken, lamb etc)
1 cucumber, deseeded and cut into batons
4 spring onions, finely sliced into 4cm lengths
3 – 4 tbsp hoisin sauce
1 tbsp light soy sauce
150gm dried fine egg noodles, cooked and drained according to instructions (I used Wokka Thin Egg Noodles (Shelf Read).
- Heat the oil in a wok over a high heat. When the oil is smoking, add the duck meat and stir-fry for 2 – 3 minutes, until the meat is beginning to turn golden and a little crisp.
- Add the cucumber and spring onions and continue to stir-fry for 2 mins, then add the Hoisin sauce and a splash of water, Mix well.
- Add the cooked noodles, with the soy sauce if using and toss everything together. Serve immediately.