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I hate waste.  The best meals are sometimes, surprisingly, those using leftovers and the best thing about this type of cooking is that the more you experiment the more you will learn. It’s taken me years and years of trying to perfect some leftover recipes but what’s the worst that can happen if it goes wrong?  You just try again.  The stir-fry is a fantastic way of using up all the brilliant leftovers from Peking duck – enjoy it for lunch on your own the day after the dinner before …

SERVES 2 – PREP 5 mins – COOK 10 mins

1tbsp groundnut oil

200g leftover duck meat, shredded

½ a cucumber, deseeded and cut into batons

2 spring onions, finely sliced into 4cm lengths

2tbsp hoisin sauce

150g dried fine egg noodles, cooked and drained according to the packet instructions

1tbsp light soy sauce (optional)

 1       Heat the oil in a wok over a high heat.  When the oil is smoking, add the duck meat and stir-fry for 2-3 mins, until the meat is beginning to turn golden and a little crisp.

2       Add the cucumber and spring onions and continue to stir-fry for 2 mins, then add the Hoisin sauce and a splash of water.  Mix well.

3       Add the cooked noodles, with the soy sauce if using, and toss everything together.  Serve immediately.

Extracted from GOK COOKS CHINESE by Gok Wan published by Michael Joseph on 10th May at £20.00.  Copyright © Gok Wan 2012.  Photographs copyright © Jemma Watts 2012. www.penguin.co.uk

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