duck duck udon
brilliant-broth | serves 2 | prep time 2 mins | cook time 20 mins
- 1 carton itsu classic ramen brilliant'broth
- 2 duck breasts
- 100g asparagus tops, halved length ways
- 300g straight to wok udon noodles
- 1 handful of coriander
Sear the duck breasts skin-side down in a frying pan for 5 mins [until golden]. Flip over, and oven-cook on a lined baking tray at 180° for about 15 mins for medium. Then put aside to rest.
Cook the noodles as per the packet instructions and divide them between the two bowls.
Steam the asparagus until tender, and divide between the noodle bowls.
Warm the broth in a small saucepan until piping hot.
Pour the broth over the noodles & asparagus, then top with slices of duck breast. Finish with coriander and black pepper.