Stir-fried Udon Noodles

1 tbsp groundnut or coconut oil

1tsp sesame oil

250g dried udon noodles

3cm piece root ginger finely chopped

2 cloves garlic, finely chopped

1 red chilli, seeded and thinly sliced

Bunch of spring onions, shredded

4 tbsps sesame seeds, toasted

2 tbsps soy sauce

1 tbsp mirin

​1/2 to 1 tsp rice vinegar

Cook noodles according to packet instructions.

Drain and rinse under cold water.

Heat oils in a wok and stir-fry cooked noodles, ginger, garlic and chilli for 3-4 minutes until beginning to turn brown. Add spring onions and sesame seeds and stir-fry for 1 minute.

Stir in soy sauce, mirin and rice vinegar to taste. 

Serve immediately.

Slice diagonally and serve with dipping sauce.​

Delicious served with stir-fried Udon Noodles​ 

(see below for recipe)

 BBQ Duck Breasts with fresh plum dipping sauce

Cook duck breasts over medium heat, skin side down first, for 8-10 minutes on each side until skin is well browned but meat is still a little pink in the centre.

(Take care as fat dripping from duck can flare up) set aside to rest in a warm place for 5-10 minutes.


Fresh boneless duck breasts (1 per person)

Marinade: (for 4-6 breasts)

3 tbsps honey

2 tbsps soy sauce

1 tsp chinese five-spice powder

Dipping Sauce:

500g fresh plums halved, stoned and roughly chopped

1tbsp groundnut or coconut oil

3 whole dried chilies

2 cloves garlic, crushed

1tbsp finely grated ginger

2 tbsps soy sauce

125ml rice wine vinegar

2 whole star-anise

85g brown sugar


For the sauce:

Heat oil in a medium saucepan over medium heat, add chillies and cook for 1-2 minutes. Add remaining ingredients and bring to the boil. Cook stirring occasionally for 10-15 minutes until plums have broken down and the sauce has reduced to a thick consistency.  Remove star-anise and discard, blend sauce with a hand blender until smooth and set aside.

For the duck breasts:

In a bowl mix together honey, soy sauce and five-spice powder. Score the duck skin and add to marinade turning each one to coat thoroughly in marinade. Set aside for at least 5 minutes.