Sticky stem ginger duck & noodle salad

Sticky stem ginger duck & noodle salad

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(4 ratings)

Prep: 15 mins Cook: 45 mins


Serves 3
This Asian style salad with vermicelli rice noodles and crunchy veg makes a light weeknight dinner - pack leftovers for lunch the next day

Nutrition and extra info

Nutrition: per serving

  • kcal429
  • fat10g
  • saturates3g
  • carbs53g
  • sugars14g
  • fibre4g
  • protein30g
  • salt2.1g
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  • 5 balls stem ginger, finely grated, plus 3 tbsp syrup from the jar
  • 3 tbsp low-sodium 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…

  • zest and juice 4 limes, plus 1 cut into wedges to serve



    The same shape, but smaller than…

  • 2 duck legs, skin removed
  • 200g pack sugar snap peas
  • 140g vermicelli rice noodles
  • 300g bag beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 200g pack radishes, sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • small pack mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 fat red chilli, deseeded & thinly sliced


  1. Heat oven to 220C/200C fan/gas 7. In a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking.

  2. Meanwhile, bring a large pan of water to the boil. Add the sugar snap peas and boil for 30 secs, then scoop out (don’t drain the water), then transfer to a colander and run under cold water until cool. Bring the water back to the boil and cook the rice noodles following pack instructions. Meanwhile, slice the sugar snap peas on the diagonal.

  3. When the noodles are cooked, drain well. Put in a large bowl, add the remaining soy, the stem ginger syrup, lime zest and juice, cooled sugar snap peas, beansprouts, radishes, mint and chilli. Shred the duck and add this, along with any juices collected in the foil. Toss everything together, then serve.

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Comments, questions and tips

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Jane Schofield's picture
Jane Schofield
29th Jun, 2018
I thought this would be nice for a hot summer evening but it is very, very bland. Needs about half the amount of noodles [or less], half the beansprouts and more chilli.
lemon_farmer's picture
7th Jun, 2015
Didn't do it for me at all - dish was flavourless. Also, using five grated balls of stem ginger, the juice of one lime and a tablespoon of soy sauce deosn't give something of a consistency that it was possible to 'pour'. This mixture burned a little and the duck was OK, but didn't pick up much essence from the mixture either. Whole mint leaves were also too pungent, I'd suggest shredding them.
26th Jan, 2015
Made this to use up a jar of stem ginger that had been sitting in my fridge for some time! Now making again as still have some left. To make this more store cupboard friendly I left out the bean sprouts and radishes and used bottled lime juice instead of a fresh lime. Still delicious.
2nd Dec, 2014
Great recipe, a good balance of spice, crispiness and the earthy taste of duck. I think chicken would also work. Ate it cold for lunch next day which wasn't bad either!
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