Name: Duck & spring onion noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
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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Duck & spring onion noodles

Duck & spring onion noodles

Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.4 ratingsRate

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

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Alternatives

Complete the dish

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Chinese roast duck with pancakes

A star rating of 3.3 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal671
fat45g
saturates11g
carbs41g
sugars5g
fibre2g
protein28g
salt3.67g

Method

step 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.

RECIPE TIPS

RADISH & CARROT SALAD

Slice 200g radishes and 2 medium carrots as finely as you can – a mandolin will make this a very quick and efficient operation if you have one, if not use a knife. Lay the radishes and carrots on a flat plate. Mix 2 tbsp rice vinegar and 2 tsp sugar together until sugar dissolves. Add ½ tsp finely chopped chilli, if using. Pour over the radishes and carrots, cover with cling film and leave until you need it.

Recipe from Good Food magazine, October 2010

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A star rating of 4 out of 5.4 ratings

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