Ingredients
100g/3½oz rice noodles
1 tsp olive oil
½ duck breast, fat removed, thinly sliced
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tomato, chopped
150ml/¼ pint chicken stock
1 tbsp fresh coriander, chopped
1 tsp sesame oil, to serve
sprig fresh chervil, to garnish
Method
1. Place the noodles in a bowl, cover with boiling water and leave aside to soak for five minutes. Drain.
2. In a non-stick frying pan, heat the olive oil and fry the duck slices for three minutes.
3. Add the garlic, ginger and tomato to the pan and sauté for a further one minute.
4. Add the chicken stock to the pan and simmer for five minutes.
5. Stir the cooked noodles and coriander into the pan and heat through.
6. To serve, pour the broth into a serving bowl and drizzle with the sesame oil. Garnish with the sprig of chervil.
