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Crispy duck hoisin noodles with quick pickled cucumber

A wok serving crispy duck hoisin noodles with quick pickled cucumber

Crispy duck hoisin noodles with quick pickled cucumber

Name: Crispy duck hoisin noodles with quick pickled cucumber
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: ½ crispy duck or 200g leftover roast duck (see tip, below); 2 nests fine wheat noodles; 1 garlic clove; thumb-sized piece of ginger; 1 bunch of spring onions; 2 pak choi or 160g choi sum; 2 tbsp veg oil; 100g mangetout sugar snap peas or other stir-fry veg; 4-6 tbsp hoisin (to taste); ½ cucumber; 1 tsp sugar; 3 tbsp rice vinegar; ½ tsp chilli flakes (optional)

Anna Glover

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins - 45 mins

A star rating of 5 out of 5.4 ratingsRate

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Make duck meat go a long way with the addition of noodles and stir-fry veg. Simply toss together and serve with our quick pickled cucumber for a flavour boost

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

½ crispy duck

or 200g leftover roast duck (see tip, below)
2 nests fine wheat noodles
1 garlic clove
thumb-sized piece of ginger
1 bunch of spring onions
2 pak choi

or 160g choi sum
2 tbsp veg oil
100g mangetout

sugar snap peas or other stir-fry veg
4-6 tbsp hoisin

(to taste)

For the pickle

½ cucumber
1 tsp sugar
3 tbsp rice vinegar
½ tsp chilli flakes

(optional)

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Nutrition: Per serving

kcal712
fat25g
saturates4g
carbs75g
sugars24g
fibre12g
protein42g
salt2g

Method

step 1

Cook the crispy duck according to pack instructions and shred with two forks, or shred leftovers and remove from the bones. Put the noodles in a bowl and pour over hot water from the kettle to cover.
step 2

For the pickle, lightly bash the cucumber with a rolling pin and chop into bite-sized pieces. Put in a bowl and season with ½ tsp salt, the sugar, vinegar and chilli flakes (if using). Set aside to pickle.
step 3

Finely chop the garlic and ginger. Slice the spring onions and chop the pak choi into bite-sized pieces.
step 4

Heat the vegetable oil in a deep frying pan or wok over a high heat. Fry most of the spring onions and all the garlic and ginger for 1 min, then add the duck. Cook for 1 min until hot, then add the pak choi and remaining veg. Stir-fry for another minute or two until bright green, then add the hoisin.
step 5

Drain the noodles, tip into the wok, toss and serve with the cucumber and reserved spring onions sprinkled over.

Recipe tip:

Make your own crispy duck

Rub 1 tsp sea salt and 1 tsp Chinese five spice into 2 duck legs. Cook, covered in foil, for 45 mins at 180C/160C fan/gas 4, remove the foil and cook for 15 mins at 220C/200C fan/gas 7 until golden and crisp.

Recipe from Good Food magazine, April 2026

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A star rating of 5 out of 5.4 ratings

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