Duck Sweet and Sour with Fried Noodles From the Wok

A great pasta dish for any occasion:

cut them into strips. Marinate them in a mixture of 1 tbsp sesame oil, the teriakisauce, the soy sauce, the rice vinegar, the mirin and half of the lemon juice.

From the cilantro, cut off the roots, chop them into small pieces and pound them with the peppercorns in a mortar.

With half of this coriander root pepper season the duck breast strips in the marinade and about 3 hours pull.

Bring water to make, form the somen noodles into it, take the saucepan right off the heat and let the noodles pull for about 4 minutes. Stir following with a fork, form the noodles through a sieve and quench them briefly under cold water.

Cut the chicory into strips, the white and light green of the cleaned leek and the cleaned carrots into slices, the bell bell pepper, freed from stem, seeds and white inner skins, about 2 cm cubes and the peeled ginger into small cubes. Cut the peeled mango in half, remove the core and cut it into 2 cm cubes as well. Chop the leaves of the coriander.

Add the remaining sesame oil and sauté the carrot slices with the ginger cubes and the leek slices, turning continuously. Then add the diced peppers, chicory, the remaining juice of one lemon, the mango, the coriander leaves and the cooked somen noodles and cook until tender, turning continuously.

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