Barbecued Duck And Mango With Udon Noodles

• 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

1. Prepare noodles according to package instructions.
2. 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.

thin rice noodles, vegetable oil, green onions, garlic, green beans, sugar snap peas, barbecued duck, teriyaki marinade, mango, sherry, mango, nuts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24666 (may not work)