Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Serves 4

Plum duck noodles with pak choi recipe

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Ready in 15 minutes

150g dried soba noodles
1 tsp vegetable oil
1 red chilli
180g baby pak choi
20g fresh ginger, grated
100ml plum and hoisin sauce
1 ready-cooked Chinese duck, shredded (discard the bones and excess fat)
200g frozen soy beans
4 spring onions, shredded

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1. Cook the soba noodles in boiling water, according to pack instructions. Refresh in cold water, drain and set aside.
2. Heat the vegetable oil in a large wok over a medium heat and add the chilli, deseeded and chopped. Fry, stirring, for 30 seconds, then add the pak choi, halved, and the fresh ginger, grated, along with 3 tablespoons water.
3. Stir-fry for a minute before adding the plum and hoisin sauce, the Chinese duck, and the soy beans. When everything is bubbling, add the noodles and toss to mix.
4. Stir 3 spring onions, shredded, through, setting a few aside to garnish. Divide the noodles between warmed bowls and sprinkle with the remaining spring onion.

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