Peking Roast Duck Leg Stir-fry with Noodles

A quick and easy duck strifry.

INGREDIENTS

1 pkt Luv-a-Duck Peking Roast Duck Legs
1 pkt chow mein noodles
1 cup bean shoots
1 cup baby corn, cut in half
1 cup snow peas, top and tailed and cut in half
1/2 cup red capsicum, julienned
1/2 cup spring onions, sliced
1/2 cup coriander leaves
1/2 onion, sliced
1 garlic clove, chopped
1 tsp sesame oil
1 tsp vegetable oil

METHOD

Shred the Peking Roast Duck Legs from the bone and set aside.
Place noodles in a bowl and cover with hot water.
Heat the sesame and vegetable oil in a wok and saute the garlic and onion.
Add the Peking Duck and heat through.
Add corn, snow peas, red capsicum and toss through.
Drain the noodles and add to the wok.
Divide the noodles into large white bowls and garnish with bean shoots, spring onion and coriander leaves.