Instructions: Bring a pan of water to the boil and blanch the noodles for 1 minute, drain, rinse under cold water to remove the starch and refresh with cold water.

Heat the oil in a large frying pan or wok. Add the ginger, garlic and duck and cook for 3-4 minutes. It may be necessary to cook the duck in 2 batches in order to cook the meat quickly.

When the duck is cooked add the courgette, spinach, noodles and sauces.

Stir occasionally continue to cook for a further 4-5 minutes until the noodles are heated through.

NOTES : Stir-fry of duck, spinach and noodles flavoued with garlic and ginger.

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