Seared duck ramen with spinach-and-cauliflower noodles | Woolworths TASTE

Ingredients

• For the broth:
• 2 cups Woolworths organic chicken stock
• 1⁄2 red onion, sliced
• 2 spring onions, sliced
• 2 stalks lemongrass, bruised
• 1 x 10 cm piece ginger, peeled and sliced
• 2 garlic cloves, crushed
• 2 birds-eye chillies, finely chopped
• 2 T palm sugar
• 1 - 2 T sesame oil
• For the ramen:
• 400 g free-range duck breasts, skin scored
• Sea salt and freshly ground black pepper, to taste
• 2 T hoisin sauce
• 2 T honey
• 1 T butter
• 150 g exotic mushrooms
• 4 baby carrots, thinly sliced
• Sea salt and freshly ground pepper, to taste
• 250 g PlantLove (TM) Spinach and Kale Noodles
• 3 radishes, thinly sliced, to garnish
• 15 g coriander, chopped, to garnish
• 1 birds-eye chilli, chopped, to garnish