Fresh, fast, and full of flavour, you’ll have this Japanese-inspired stir fry on the table within half an hour. Made with protein-rich mallard and stacks of vegetables, it’s a really nutritious hit, perfect for a quick weeknight meal or post-gym dinner.
Method
1. Marinade the mallard
Cover the mallard breasts in the teriyaki sauce and marinate for 5 minutes. It won’t take long for the flavours to infuse.
2. Fry the mallard
Place the marinated mallard breasts in your wok or frying pan skin-side down. Heating up the pan with the meat makes it easier to cook evenly and draw out the fat. Set the pan on a medium to high heat and tip away any fat every few minutes or so as the mallard cooks.
3. Crisp the skin and roast
When the skin has crisped up, move the breasts to the oven and roast for 8 minutes. While they’re roasting, move onto the noodles and vegetables.
4. Fry vegetables
Take your hot wok or frying pan, add the oil and stir fry all of the vegetables on a very high heat. Keep stirring the vegetables to cook them evenly.
5. Fry remaining ingredients
At the last minute of cooking add the noodles, chilli and chopped coriander, and finish with a good helping of soy sauce and sesame seeds.
6. Rest the mallard
Once the mallard has rested for a few minutes in the warm oven, slice each breast into 5 or 6 pieces.
7. Serve
Share the noodle and vegetable mix between two bowls, place one sliced breast on top of each and sprinkle with the chopped peanuts and coriander.