Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin.
When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices.
Cook the noodles following the instructions on the packet.
Heat the olive oil and sesame oil in a wok or frying pan. Add the chili, garlic, ginger, carrots, peppers and scallions. Pour over the mirin and soy sauce and stir-fry for a few minutes.
Add the noodles and cilantro stalks and toss together.
Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the cilantro leaves.