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Ingredientes
- 200 gm Dry egg noodles, (7oz)
- 1 Tbsp. Sesame oil
- 1 x 1 1/2 inch piece root ginger, peeled and finely minced
- 2 x Cloves garlic, finely minced
- 500 gm Pack 2 barbary ducking fillets, trimmed and cut into thin strips
- 1 lrg Courgette, cut into thin strips, (julienne)
- 1 x 250 gram bag washed spinach
- 4 Tbsp. Hoi sin sauce or possibly peanut butter mixed to a paste with 2 Tbsp. warm water
- 2 Tbsp. Soy sauce
Direcciones
- Bring a pan of water to the boil and blanch the noodles for 1 minute, drain, rinse under cool water to remove the starch and refresh with cool water.
- Heat the oil in a large frying pan or possibly wok. Add in the ginger, garlic and duck and cook for 3-4 min. It may be necessary to cook the duck in 2 batches in order to cook the meat quickly.
- When the duck is cooked add in the courgette, spinach, noodles and sauces.
- Stir occasionally continue to cook for a further 4-5 min till the noodles are heated through.
- NOTES : Stir-fry of duck, spinach and noodles flavoued with garlic and ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 118 | 34% |
| Total Fat 13.87g | 17% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.03g | |
| Cholesterol 42mg | 14% |
| Sodium 581mg | 24% |
| Potassium 691mg | 20% |
| Total Carbs 44.72g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.65g | 2% |
| Protein 13.39g | 21% |
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