Duck & spring onion noodles

Duck & spring onion noodles

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(4 ratings)

Prep: 10 mins Cook: 10 mins


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: per serving

  • kcal671
  • fat45g
  • saturates11g
  • carbs41g
  • sugars5g
  • fibre2g
  • protein28g
  • salt3.67g
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  • 1 tbsp oil
  • 6 spring onions, cut into short lengths
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • thumb-size piece ginger, peeled and sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ Chinese cabbage, finely sliced
  • 1 tin water chestnuts, drained and sliced into discs
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 200g egg noodles, cooked following the pack instructions
  • small bunch coriander, chopped
  • sesame oil, to drizzle


  1. 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.

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Comments, questions and tips

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15th Feb, 2011
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.
13th Oct, 2010
Very yummy.
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