You'll find no end to the noodle dishes of Elsweyr, but this is by far one of my favourites. The vegetable noodles are so easy to throw together, and the duck is surprisingly simple to get perfectly tender every time using an old Khajiiti twice-cooked trick. Not only that, you'll be able to smash this out in 30 minutes!
400g fresh egg noodles (dry is also fine, cook in advance)
1 paprika, any colour, chopped
Handful of string beans, chopped
1 tbsp Chinese 5 spice powder
Salt and pepper, to taste
1/2 tbsp Sichuan peppercorn oil
Heat your oven to 180C/356F.
Fry the onion, spring onions, and string beans on medium high heat in a wok or large pan. Once the onions start to brown, toss in the garlic and paprika. Stir-fry until tender, then put aside for the time being. Quickly scramble the eggs on a lower temperature and toss them in with the vegetables.
In a bowl or jug, whisk together all but 2 tsp of the Chinese 5 spice, the soy sauce, Shaoxing wine, Sichuan peppercorn oil, honey, sesame oil, and oyster sauce, and set aside. That's prep done!
Score hatches onto the skin of the duck, and rub both sides with about 2tsp Chinese 5 spice, salt, and pepper. Bring your pan back up to full heat, then place the breasts skin side down on the pan for 3-4 minutes, until golden brown. Flip them over to cook for another couple of minutes.
Put the duck breasts onto a baking tray skin side up, and pop them in the oven for 4-5 minutes.
While the duck finishes cooking, throw the noodles and vegetables into the wok and pour in the sauce you made earlier. Toss together until well combined and hot.
Take the duck out of the oven and leave to rest for a couple of minutes. Cut into slices.
Pop your noodles into a bowl and place the duck slices on top. Well done, you've made duck noodles!
