• 150g Duck Breast Duck Breast, skinless, roasted
• 180g udon noodles Udon Noodles
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g red cabbage Red Cabbage, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the tenderstem and red cabbage, 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

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

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

6. 6

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

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