Cook dried egg noodles (loosened) in salted boiling water for 15-20 minutes, until soft.
Drain and keep hot.
2
Cut the duck into thin strips, the carrot into wedges and the onion into eighths.
3
Heat the oil in a saucepan; add the pork and fry until browned, stirring constantly.
4
Add the vegetables, cover and cook gently for 10 minutes.
Mix together the stock, cornflour (cornstarch), soy sauce and salt to taste.
5
Add to pan, bring to the boil, stirring, and simmer for 1-2 minutes.
Arrange noodles in 6 individual serving bowls.
Place the duck mixture on top and serve, garnished with quarters of hard-boiled egg.
