ingredients
- 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
step 1
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.
step 2
Cook the noodles as per the packet instructions and divide them between the two bowls.
step 3
Steam the asparagus until tender, and divide between the noodle bowls.
step 4
Warm the broth in a small saucepan until piping hot.
step 5
Pour the broth over the noodles & asparagus, then top with slices of duck breast. Finish with coriander and black pepper.
