- 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
- 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.