Duck & Spring Onion Noodles
This stir-fried duck noodles recipe is an easy and flavorful dish that combines tender duck meat with crunchy vegetables and savory soy sauce. The fragrant aroma of ginger and spring onions adds a depth of flavor, while the freshness of coriander brightens the entire dish. Serve this satisfying meal for a delicious Asian-inspired dinner.
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 6 spring onions , cut into short lengths
- thumb-size piece ginger , peeled and sliced
- ½ Chinese cabbage , finely sliced
- 1 tin water chestnuts , drained and sliced into discs
- remaining meat from roast duck (if you have it - see 'Goes well with', below) or 2 duck breasts , cooked and chopped
- 4 tbsp soy sauce
- 200g egg noodles , cooked following the pack instructions
- small bunch coriander , chopped
- sesame oil , to drizzle
Instructions
- Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 671 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 3.67 milligram of sodium
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