200g water noodles or dried noodles, 50g cooked duck meat, 1/5 bok choy leaves (just the leafy part), 1 tablespoon vegetable oil, 2 teaspoons minced garlic, 2 spring onions, 1 teaspoon finely shredded ginger, 11/2 teaspoons soy sauce, 1 teaspoon salt, 1/2 teaspoon monosodium glutamate (MSG)

How to make

1. Plunge the noodles over the center of the pot of boiling water to keep them strong; remove from the pot immediately. Drain in cold water; stir with chopsticks to prevent noodles from sticking. When cold, toss the noodles with a little vegetable oil in a mixing bowl, also to ensure that they spread out completely when you add them to the pot.

2. Slice 1-centimeter-wide julienne strips of bok choy leaves, 1.5-centimeter sections of green onion, 3-centimeter strips of cooked duck meat, and julienne strips of ginger.

3. Open the large fire under the oil, hot to 7 when the onion ginger garlic popping pot; under the bracts and duck meat shredded fried open, under the salt and soy sauce coloring stir-fry.

4. Finally, under the prepared noodles stir-fried for 2 minutes to taste, before starting the pot under the monosodium glutamate seasoning is complete.