Duck & spring onion noodles

Duck & spring onion noodles

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

An indulgent combination of noodles, duck and Chinese vegetables that's on the table in less than half an hour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
671
protein
28g
carbs
41g
fat
45g
saturates
11g
fibre
2g
sugar
5g
salt
3.67g

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

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Method

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.

Recipe from Good Food magazine, October 2010

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Comments

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joankilleen's picture
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I put 4 tbsps of soy sauce into this & it was much too salty. I was in a hurry & didn't taste as I went so I just ruined the dish.
Maybe if you had light soy sauce 4 tbsps would be OK but I just had Kikkoman from the supermarket.

bethocallaghan's picture
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Very yummy.

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