Duck & spring onion noodles

• oil1 tbsp tbsp
• spring onions↗6

  cut into short lengths

• thumb-size piece ginger

  peeled and sliced

• ½ Chinese cabbage

  finely sliced

• 1 tin water chestnuts

  drained and sliced into discs

• remaining meat from roast duck (if you have it) or 2 duck breastssee 'Goes well with', below) or 2 duck breasts

  cooked and chopped

• soy sauce↗4 tbsp tbsp
• egg noodles↗200g g

  cooked following the pack instructions

• small bunch coriander

  chopped

• sesame oil↗

  to drizzle

Step-by-step instructions

1. 1

   Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.