Ingredients:

• 2 skinless duck breasts, about 140g each, trimmed
• 1 garlic clove, peeled and finely grated
• 1 tsp. five-spice powder
• Sea salt and black pepper
• 3 tbsp. oyster sauce
• 1 tbsp. dark soy sauce
• cornflour, mixed with 2 tbsp water
• 2 portions of dried noodles, such as thin udon or Chinese egg noodles about 65g each
• olive oil
• 1 long red chilli, trimmed and sliced on the diagonal
• 3 spring onions, trimmed and chopped
• Grated zest of 1 lime, plus a squeeze of juice
• pak choi, trimmed and chopped
• Sesame oil, to drizzle

Instructions:

1. Slice the duck breasts thickly and toss with the grated garlic, ginger, five-spice powder and a little salt and pepper. Stir the oyster sauce, soy sauce and cornflour mixture together in a small bowl.
2. For the noodles, bring a pot of water to the boil. Add the noodles and cook for two minutes less than the suggested time (on the packet instructions). Drain well and immediately toss with a drizzle of sesame oil.
3. Heat a wok or large non-stick frying pan and add a little olive oil. When hot, add the duck fillets and fry over a high heat for one to one and a half minutes until golden brown around the edges but not completely cooked through. Remove to a plate and set aside.
4. Add a little more oil to the pan and tip in the chilli and pak choi. Stir-fry for a minute, then pour in the sauce mixture. Bring to a simmer, then return the duck to the pan and cook for another minute.
5. The sauce should begin to thicken. Add the noodles and spring onions to the pan. Toss over the heat until the noodles are warmed through. Squeeze over a little lime juice and serve immediately, sprinkled with grated lime zest.