NOODLES AND CO NUTRITION RECIPES

Steps:

• Slice the duck breasts thickly and toss with the grated garlic, ginger, five-spice powder and a little salt and pepper. Stir the oyster sauce, soy sauce and cornflour mixture together in a small bowl.
• For the noodles, bring a pot of water to the boil. Add the noodles and cook for two minutes less than the suggested time (on the packet instructions). Drain well and immediately toss with a drizzle of sesame oil.
• Heat a wok or large non-stick frying pan and add a little olive oil. When hot, add the duck fillets and fry over a high heat for one to one and a half minutes until golden brown around the edges but not completely cooked through. Remove to a plate and set aside.
• Add a little more oil to the pan and tip in the chilli and pak choi. Stir-fry for a minute, then pour in the sauce mixture. Bring to a simmer, then return the duck to the pan and cook for another minute.
• The sauce should begin to thicken. Add the noodles and spring onions to the pan. Toss over the heat until the noodles are warmed through. Squeeze over a little lime juice and serve immediately, sprinkled withgrated lime zest.

Steps:

• In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
• Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
• Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.