1. In boiling water, plunge the noodles through the center to keep them strong; drain them immediately from the pot over cold water; stir them with chopsticks to prevent them 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 the cabbage leaves into 1-cm wide julienne strips, cut the spring onions into 5-cm pieces, slice the cooked duck meat into 3-cm strips, and finely slice the ginger.

3. Open large fire under the oil, hot to 7 when the onion, ginger and garlic popping pan; under the cabbage 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.