40g/2oz beansprouts
100g/4oz Chinese leaf, shredded
1 large handful coriander, roughly chopped
2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes
3 spring onions, sliced on the diagonal
1 litre/35fl oz chicken stock
3 tbsp hoisin sauce
200g/8oz flat udon noodles, cooked
salt and freshly ground black pepper
3 tbsp brown sugar
Β½ tsp Chinese five-spice powder
1 tbsp rice vinegar
1 tbsp rice wine
1 tbsp sesame oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 x 175g/6 oz duck fillets, skin on