• 150g Duck Breast Duck Breast, skinless, roasted
• 180g udon noodles Udon Noodles
• 80g carrots Carrots, raw
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 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 carrot and tenderstem, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

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 carrot and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

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

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