This is such a quick, easy and healthy recipe, perfect for those midweek nights when you want something delicious and simple. I’ve used dried noodles, but if you want to make it even easier, you could use fresh noodles.

To help you hit your fie a day, I’ve added carrots and sugarsnaps to the noodles, but you could change this up to suit what you have in the fridge and hat you prefer, whether it’s some spinach, some sliced peppers, or some broccoli. The choice is yours! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Hoisin Duck Stir Fry

Ingredients (serves two)
200g skinless duck breast
1 tbsp soy sauce
2 tsp honey
75ml hoisin sauce
1 tbsp rapeseed oil
1 clove crushed garlic
2 tsp crushed ginger
1 carrot, cut into matchsticks
100g sugarsnap peas
2 nests dried egg noodles
2 spring onions, roughly chopped
1 tsp sesame seeds

Method
1. Cut the duck breast into strips, then place in a bowl with the soy sauce, honey, hoisin sauce and some salt and pepper, then toss to coat. Put a wok over a medium-high heat and add half the oil. Once hot, add the duck and stir fry quickly until seared on the outside, then remove and set aside.
2. Add the remaining oil to the wok, then add the ginger and garlic and cook for a couple of minutes. Add the carrots and sugarsnaps and cook for 5-10 minutes until tender. While they cook, cook your noodles.
3. Add the cooked noodles to the pan along with the remaining marinade from the duck and toss to coat. Add the duck back to the pan, add salt and pepper to taste, then serve up with the spring onions and sesame seeds sprinkled on top!