Singapore Noodles With Duck - cooking recipe

Ingredients

13 oz Singapore noodles, soaked in boiling water, drained
1 tbsp peanut oil
2 None eggs, lightly beaten
3.5 oz snow peas, trimmed, halved
1 None carrot, cut into matchsticks
2 cloves garlic, finely chopped
1 None red chili, finely chopped
1 1/4 lb rotisserie duck, sliced
1/2 cup Singapore noodle sauce
1 tbsp soy sauce
1 tbsp oyster sauce
2 None green onions, sliced diagonally

Preparation

For the omelette, heat 1/2 tbsp oil in a wok over high heat. Add eggs, swirling to coat base of pan. Cook for 1-2 mins, until just set. Flip over and cook for another 30 seconds. Remove from pan. Roll up and slice.
Add remaining oil to wok. Stir-fry snow peas, carrot, garlic and chili for 1-2 mins, until tender. Add duck, noodle sauce, soy sauce and oyster sauce. Stir-fry for 2-3 mins, until heated through. Serve topped with green onions and egg rolls.