Duck Lo Mein - Slow Cooked

Sauce
  1/3 cup Soy Sauce
  3 cloves Garlic, minced
  2 Tablespoons Brown Sugar
  1 Tablespoon Sambal Oelek (ground fresh chili paste)
  1 Tablespoon Oyster Sauce
  1 Tablespoon freshly grated Ginger
  1 teaspoon Sesame Oil

6 Duck Breasts

2 heads Broccoli, cut into florets
2 Carrots, julienned
2 stalks Celery, diced
1 cup Snow Peas
1 (5 oz) can sliced Water Chestnuts, drained
1 lb Spaghetti

Whisk together sauce ingredients and pour into slow cooker. Add duck, cover and cook on high for 2 hours and low for 3 hours.

Remove Duck from slow cooker and shred the meat. Return shredded meat to pot with juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high for 30 minutes.

Bring a large spaghetti pot of water to a boil. Break spaghetti noodles in half and place in boiling water and stir. Turn down heat to medium high and cook for 14 1/2 minutes stirring occasionally. Drain well and run over cold water.

Combine pasta and mixture from slow cooker.