Hoisin Pulled Duck Udon Noodles and Sweet Chilli Gyozas

Meanwhile, pop the gyozas onto another baking tray and drizzle with oil. Toss to coat. 

Bake on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

Add the pak choi and stir-fry until just soft, 3-4 mins.

Once soft, lower the heat and add half the garlic and half the soy sauce, stir-fry 1 min more. 

Pop in a bowl and cover to keep warm. Wipe out the pan.

5 mins before everything's ready, heat a drizzle of oil in the (now empty) pan on high heat.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, once the duck has finished roasting, use two forks to shred the duck as finely as you can. Discard the bones.

Next, add the remaining garlic to the mushrooms and stir-fry, 30 secs.

Add in the hoisin, rice vinegar, remaining soy sauce and water for the sauce (see pantry for amount).  Bring to a boil.

Stir in the udon noodles to the pan. Toss to coat, using a fork to gently separate the noodles.

Simmer until piping hot, 1-2 mins. Stir in the shredded duck until combined and coated.

Taste and season with salt and pepper if you feel it needs it. Add a splash more water if it looks a little dry.