Three Precious Gem Noodles

Here's a simple dish using what's leftover from the roast duck meat I've made yesterday. You can use any variety of noodles and vegetables of your choice.
Ingredients:
1 cup cooked noodles
½-1 cup cooked duck meat (shredded)
1 piece ginger, julienned
1 cup bok choy, chopped
2 leaves cabbage, cut thinly
1 Tbsp. soy paste
1 Tbsp. duck oil (from duck fat, optional)
pepper to taste
Method:
1. In a frying pan over medium heat oil and fry ginger until fragrant. Add in the duck meat, then cabbage. Fry until the cabbage has just turn soft, then add in the bok choy to cook.
2. Stir in the soy paste and mix with the vegetables. Lastly toss in noodles, stir and season to taste. Serve warm.
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