Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolize good fortune in the Far East. If you prefer, you may omit them.
Mix together the soy sauce, vinegar, plum sauce and tomato paste in a jug or small bowl and set aside.
Heat the oil in a wok or large frying pan and stir-fry the scallions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry over a high heat for about 2 minutes until lightly cooked.
Add the peppers to the wok and continue to stir-fry for 4-6 minutes until the peppers and duck are just tender and the juices have evaporated. Add the kumquats (if using) and cook for a further 1 minute.
Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through. Add the bokchoyand stir-fry for about 1 minute or until wilted.
Finally, add the noodles to the wok and stir-fry for 2-3 minutes until thoroughly heated. Serve immediately.
Variations: If bokchoy is not available, substitute shredded napa cabbage or young spring greens. To make a vegetarian version of this dish, replace the duck with firm tofu.
Each serving: 42.5 g protein, 25 g fat of which 5.5 g saturates, 46 g carbohydrate, 3 g fibre, 583 Calories