Lemon grass, ginger and garlic are the backbone of endless noodles dishes. This is no different and certainly not particularly innovative. But it’s a good way to make something good out of very little in very little time. Chunks of smoked tofu would be good here too. But slivers of smoked duck breast are a great way to liven up a dish like this and add a little touch of the gourmet to an otherwise far too healthy dish! Always, always keep to hand some fresh ginger and garlic. They can make anything stand up. The duck pieces only go in at the end as you’re about to eat, otherwise they dry out.

Not much to explain here – really it’s just a way of dealing with smoked duck slices or tofu for a fast and simple supper.

6-8 thin slices of smoked duck
150gr soft tofu
1 inch lemon grass
1 small red chilli
1 inch fresh root ginger
1 clove garlic, crushed
500gr rice noodles, udon noodles or whatever you can find

1 red pepper
fresh coriander

2 tablespoons maple syrup
soy sauce to flavour
1 egg



Heat a pan and a little oil ( sesame oil or a nut oil would be good). Finely slice the pepper and toss in the hot oil.

Crush the ginger, garlic and the lemon grass into a rough paste and finely chop the chili. Add the tofu to the peppers in the pan and stir quickly lowering the heat until it “scrambles” a little. Try not to let it stick. Add the maple syrup and a little soy sauce. Add the lemon grass garlic mixture and lower the heat. If it’s very hot and sticking too much, add a little water.

Cook your noodles, rinse them in cold water to stop them cooking and also remove a little of that strange “stuff” that magically appears (I only dread to think what it means..)and set aside. Take the tofu mix of the heat and beat the egg. Pour over the hot pan making a very skinny omelet. Set this aside to cool.

Turn off the heat on everything. Toss the noodles around in the tofu sauce and the duck pieces. Slice up your “mini-omelet” and sprinkle on top. Serve immediately with some fresh coriander and a little soy sauce to taste.