Mandarin Duck and Thin Egg Noodles with Asian Greens

Serves 4

¼ cup hoisin sauce

2 tbsp chinese rice wine

1 tsp chinese five-spice powder

1 tbsp brown sugar

2 garlic cloves, crushed

2 mandarins, juice and finely shredded rind

3 duck breasts with skin, thinly sliced diagonally

6 dried shiitake mushrooms

thin fresh egg noodles, to serve

2 tsp vegetable oil

5 green onions, thinly sliced diagonally

2 tsp cornflour

asian greens (optional), to serve

1 Combine hoisin, rice wine, five-spice powder, sugar, garlic, mandarin juice 
and half of the shredded rind in 
a ceramic bowl. Add duck and toss until well combined. Set aside.

Meanwhile, 
put mushrooms in a bowl and cover 
with boiling water. Stand for 30 minutes or until softened. Drain. Remove 
stalks and thinly slice. Put noodles in 
a bowl and cover with boiling water.

2 Stand for 2 minutes or until softened. Drain. Heat a wok over high heat. 
Add 1 tsp oil and swirl around wok. 
Add a quarter of the duck and stir-fry for 2 minutes or until golden. Transfer to a plate. Cook remaining portions of duck (reserve marinade). Heat remaining oil in wok. Add half of the green onion and mushrooms. Stir-fry for 2 minutes or until tender. Combine 1 tbsp water and cornflour with remaining marinade and add to wok. Return duck to wok and toss.

3 Spoon noodles onto serving plates, followed by duck and sauce. Top with remaining mandarin rind and green onion. Serve with asian greens (optional).