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Ingredients:
- 3 duck breast fillets
- 250 g egg noodles
- 3 spoons of olive oil
- 1 clove of garlic, finely chopped
- 2 red peppers, in thin strips
- 300 g leek, sliced
- 100 g shiitake mushrooms, sliced
- 6 spoons light soy sauce
- 4 spoons ginger syrup
- 1 spoon of sesame oil
Preparation:
- Remove as much fat as possible from the duck breast.
- Cut meat into thin strips.
- Prepare egg noodles according to instructions.
- Meanwhile, heat half the oil in the wok.
- Fry garlic for 30 seconds while stirring.
- Add duck breast and stir-fry for 2 min.; season with salt and pepper.
- Remove meat from wok and wrap in aluminum foil.
- Heat remaining oil in wok and stir-fry bell bell pepper, leek and shiitake for 5 min.
- Drain egg noodles and add to vegetables in wok.
- Mix in soy sauce, ginger syrup and sesame oil.
- Divide egg rice with vegetables among four plates.
- Place duck breast on egg rice.
