Ingredients:
100 g of Duck
80 g of egg noodle
200 g of Cabbage & 100 g of Carrot
50 g of Chinese Parsley and 1tbsp. of oyster sauce
1 tbsp. of light soya sauce and chix powder
100 g of vege stock
1 tbs dark soya sauce
100 g of onion slice
50 g of Garlic
3 tbsp of Sunflower Oil
Cooking:
Thinly slice the onion and stir-fry in oil with crushed garlic for 2 minutes
Thinly slice the duck (you want the pieces to be the same size so they cook evenly) and add to the garlic and dioxin and starry for 3 minutes
Add the thinly sliced cabbage and carrot and starry for 2 minutes, then add vegetable stock and cook down
Add chicken powder, dark soy sauce, light soy sauce and oyster sauce, add the egg noodles and take off the heat, stirring for 2 minutes
Garnish with Chinese parsley and serve