Singapore Noodles With Duck

• 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

1. 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.
2. 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.

noodles, peanut oil, eggs, snow peas, carrot, garlic, red chili, rotisserie duck, soy sauce, oyster sauce, green onions

Taken from recipes-plus.com/api/v2.0/recipes/27938 (may not work)