250g shredded duck meat (confit duck ideally) and some of the fat

200g rice noodles (thin)

80ml soy

80ml mirin

10g soft dark brown sugar

30mm piece ginger, julienned

2 sliced spring onions

3 cloves garlic, sliced

1 chilli, cut into strips

15g madras curry powder

225g Brussels, very thinly sliced (mandolin is best)

2 beaten eggs

15ml black rice vinegar

coriander and roasted cashews to serve


1. Pour boiling water on noodles for 45 seconds and drain, or cook according to packet instructions.

2. Combine the soy, mirin, sugar, noodles. Mix well.

3. Heat a wok to smoking, add a little oil, then add the ginger, garlic and onion, cook for 1 minute, stirring all the time

4. Add chilli, brussels sprouts and curry, cook for 1 minute, remove.

5. Heat a little more oil, then add the duck meat and cook for 2 minutes, then add brussels sprouts mix and noodles

6. Add beaten egg, cook for 1 minute to scramble

7. Finish with vinegar and garnish

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