Step 1

by mixing the sauce ingredients in a small jug or bowl and set aside.

Step 2

Bring a saucepan of salted water to boil and cook the noodles according to packet instructions.

Step 3

Meanwhile, remove any excess moisture from the duck-breast fillets with kitchen paper and score the skin in a diamond cross pattern with a sharp knife. Be careful not to cut into the flesh.

Step 4

Sprinkle the duck breast fillets with sea or kosher salt.

Step 5

Place your wok on a high heat and fry the scored duck fillets skin side down, for 5 minutes.

Step 6

It's likely you will need to drain the noodles while the duck fillets are frying. Strain them with a colander and run cold water over them to prevent them from sticking and set aside.

Step 7

and fry for another 3-4 minutes until the bottoms are brown. (note 1)

Step 8

Use tongs to cook the sides of the duck breast fillets and then remove from the wok and set them aside on a wooden board or plate. (note 2)

Step 9

Add the ginger, chilli, carrot, and red pepper to the wok and fry on a high heat for a few minutes until they are tender. Then reduce the heat to medium and add the garlic.

Step 10

Add the cooked noodles to the wok and toss at a high heat until they are hot.

Step 11

Then add the sauce, cook for a few minutes until it is incorporated and reduced a little. Then turn off the heat.

Step 12

Serve the cooked noodles on plates or in bowls and top with spring onion/scallions.

Step 13

Slice the cooked duck breasts diagonally with a sharp knife, place on top of the noodles, and serve.