Ingredients
Method
1.Place noodles in a bowl. Cover with boiling water. Separate with a fork and drain well.
2.Heat half oil in a wok on high. Add egg and swirl to cover base of pan. Cook, 1-2 minutes, until set like an omelette. Turn and cook a further 30 seconds. Remove from pan. Roll up and slice. Set aside.
3.Heat remaining oil in same wok. Stir-fry snow peas, carrot, garlic and chilli, 1-2 minutes, until tender.
4.Add duck to wok with sauces. Toss noodles through to coat. Stir-fry, 2-3 minutes, until heated through. Serve topped with green onions and egg rolls.
If preferred, you could use other vegetables of choice or use chicken in place of duck. This is a great dish for finishing up any leftovers you may have in the cupboard and fridge.
Note
Woman's Day
