Teriyaki duck noodles
About £14.61 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Duck legs2
- Egg noodles250 nests
- Teriyaki sauce80ml
- Pak choi200g
- Spring onions3
- Sesame seeds10g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Roast the duck legs (2) at 200°C until crisp (40 min) (or use leftover). Shred the meat.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Cook the noodles (250 nests), drain.
Kitchen note Noodles go from perfect to mush fast. Cook them a minute less than the packet says, rinse under the cold tap, and they'll finish in the pan.
- Stir-fry the pak choi (200g) (2 min), add the noodles, duck and teriyaki sauce (80ml) and toss until hot.
Kitchen note Have everything chopped and ready before the wok goes on. Stir-frying is quick, and there's no time to chop once it starts.
- Scatter with spring onions (3) and sesame seeds (10g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.