Warm the duck breast in the oven according to the pack instructions. Remove then slice thinly across the breast.
Cook the noodles in a large saucepan of boiling water for 3 minutes, then drain and set aside.
Heat vegetable oil in a wok over medium heat and stir fry the garlic, ginger and shallot for one minute. Toss in the broccolini and stir fry for 3 minutes
Add the peking duck slices, mushrooms and drained noodles to the wok and stir fry for a further 2 minutes.
Mix the hoisin, soy, Shaoxing, vinegar, sesame oil and caster sugar in a bowl then add to the wok.
Toss through to ensure all the ingredients are coated with the sauce.
