Singapore fried noodles in 20 minutes, forget the take-away! this dish is delicious

INGREDIENTS
Marinade (for the duck breast or chicken)

1. 1 tablespoon, natural/ raw honey
   
2. 1teaspoon, salt (or salt replacement seasoning alternative)
   
3. 1/2 tablespoon, coriander seeds
   
4. 1/2 tablespoon, black pepper
5. 1/2 duck or chicken breast
   
6. 1/2 tablespoon, light soy sauce

For The Noodles

1. 150g rice noodles, blanched
2. 1 tablespoon, vegetable oil or alternative
3. 1 tablespoon, light soy sauce
4. 3 shallots, sliced finely
5. 1/2 teaspoon curry powder (mild as to not overpower the dish)
6. 1 teaspoon, chives (fresher the better!)
7. 1 teaspoon, chili - chopped finely
8. 1  medium egg (free range if you can)

DIRECTIONS

1. Preheat the oven to 200C/ Gas mark  6
2. Rub the pepper and coriander spice mix over the butterflied duck breast and season with salt
3. Over a medium heat in an ovenproof frying pan. Place the duck or chicken skin down and fry the butterflied breast for five minutes, or until the skin is browned
4. Drain the released fat and turn the breast
5. Add the honey and 1 tablespoon of soy to the breast, then in the ovenproof pan proceed to cook in the oven for 5 minutes. Remove from the oven and rest the duck breast for one minute
6. Thinly slice the breast

Noodles

1. Over a high heat, in a non-stick wok add 1 tablespoon of vegetable oil.
2. Add the shallot - stir fry for 1 minute.
3. Add the noodles - stir fry for 1 minute.
4. Add the soy sauce, curry powder and chili - stir fry for 1 minute.
5. Add the egg - stir fry for one minute.
6. place the noodles into a bowl, add the thinly sliced breast and garnish with chives (optional).