Barbecued Duck And Mango With Udon Noodles - cooking recipe

Ingredients

12 oz thin rice noodles
1 tbsp vegetable oil
6 None green onions, sliced
2 cloves garlic, peeled and sliced
10 oz baby green beans, trimmed
6 oz sugar snap peas, trimmed
1 None Chinese-style barbecued duck, chopped
1/2 cup teriyaki marinade
1/2 cup mango pulp or apricot nectar
1/4 cup dry sherry
10 oz fresh or frozen mango chunks, sliced
3 oz roasted cashew nuts
None None cilantro leaves, to serve

Preparation

Prepare noodles according to package instructions.
Heat oil in a wok or frying pan on high. Stir-fry onions and garlic 1 min. Add green beans and sugar snap peas and stir-fry 2 mins. Mix in duck, noodles, marinade, mango pulp or apricot nectar and sherry and cook 3 more mins. Stir in mango chunks and cashews and cook 2 mins. Sprinkle with cilantro leaves to serve.