Aldi's Garth McColgan serves up this easy and nutritious alternative to the traditional takeaway.
Ingredients
- 1 pack duck legs with plum and sweet chilli sauce
- 125 g chinese medium noodles (cooked and cooled under water)
- 100 ml cream
- 4 tblsp teriyaki sauce
- 1 orange, segmented (keep the juice) plus zest of a half
- 70 g mangetout (thinly sliced)
- 1 carrot (peeled and thinly sliced into batons)
- 1 onion (thinly sliced)
- 75 g ginger (thinly sliced into batons)
- 1 pack coriander (roughly chopped)
Method
- Cook the duck legs according to the pack instructions.
- Put the cream, teriyaki sauce (or soy sauce if you don’t have it) and orange juice in a pan and boil until thick (should take about 2 minutes).
- Put all the vegetables in a bowl with 50ml water and cover with cling-film. Microwave on full power for 2 minutes. Strain.
- Add the orange zest to the cream mixture.
- Cook the noodles in boiling water as per pack instructions, then rinse under cold water (to stop them sticking together).
- Pop the noodles into the cream mixture and add the vegetables. Toss to combine and put on a plate.
- Top the noodles with the duck legs and scatter the orange and coriander around.
- Pour over the sauce from the duck and finish with a splash of teriyaki (or soy) sauce.
Notes
Garth's tip: You might think it’s a bit odd to rinse your just-cooked noodles under cold water. But the reasoning’s simple: the cold water shifts excess starch, which sticks the noodles together in unsightly clumps. And don’t worry – when you smother them in hot sauce, they soon warm up again.
