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By Mike Robinson of Teh Field
Thursday, 03 March 2011
Chilli pigeon noodles with ginger. Pigeon lends itself well to spicy cooking and is perfect in March.
Serves 2
4 skinless pigeon (or duck) breasts
2 bird's eye chillies (to your taste, available in every supermarket)
Vegetable oil
200g (7oz) pre-cooked rice noodles
100g (31⁄2oz) fresh ginger
2 baby pak choi
Small bunch fresh coriander
1 tbsp sesame oil
Juice of 2 limes
1 tbsp maple syrup
Salt and pepper
Slice the pigeon into thin strips and marinade with a pinch of very finely chopped chilli and a little vegetable oil.
Pour boiling water over the noodles and leave them to heat up. Finely slice the ginger and the pak choi. Chop the coriander, using both the stalks and leaves, and the rest of the chilli.
Preheat a wok or non-stick pan, add sesame and vegetable oils and throw in the pigeon. Stir vigorously for a minute, then remove.
Combine the ginger, chilli and pak choi, stir for a moment and then add the drained noodles with the coriander.
Squeeze in the limes and, at the last minute, spoon in the maple syrup. Return the pigeon and mix well. Season and serve.
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