Pull the skin off the duck breasts and discard, then with the palm of one hand laid on top of a breast, slice each breast in half horizontally lengthways to make two pieces exactly the same breast shape, but half the thickness. Slice each one into roughly 1cm strips. Put the strips in a bowl, add the five-spice powder and stir to coat. Prepare all the vegetables as per the instructions in the ingredients list.

Mix together the sweet chilli sauce, oyster sauce, dark soy and sesame seed oil, together, adding 1 tablespoon of water (if cooking for 4), then set aside. Boil a kettleful of water.

Heat a splash of vegetable oil in a wok or large frying pan until hot, add the pak choi stems and stir-fry on a high heat for a few minutes until beginning to soften, yet retaining a little bite, then add the leaves. Stir-fry until just wilted, but still bright green. Transfer to a plate and keep warm.

Heat a splash more vegetable oil in the pan, add a small handful of the duck strips and stir-fry on a high heat for a few minutes until just beginning to take on some colour. Remove from the pan onto a separate plate and repeat with the remaining duck.

Meanwhile, put the noodles into a large, heatproof bowl. Pour the boiling water over to cover and leave for a few minutes to heat through.

Add the sauce to the wok or pan, allow it to bubble up and then scrape the tasty sediment off the bottom. Return the duck to the wok/pan, plus any escaped juices.

Drain the hot noodles and divide between four bowls or plates. Spoon over the duck and sauce mixture, followed by the pak choi, then sprinkle over any/all of the serving suggestions (if using) to finish, and serve.