• 150g Duck Breast Duck Breast, skinless, roasted
• 160g rice noodles Rice Noodles, boiled
• 80g mushrooms Mushrooms
• 80g red pepper Red Pepper
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the mushrooms and peppers, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: rice noodles first, then the veg and duck breast, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.