Roast Duck Noodles

Name: Roast Duck Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 Duck Breast, cooked and shredded; 250g egg noodles; 4 spring onion, sliced; 2 pak choi, sliced; 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tsp Sesame oil; 1 tbsp sesame seeds

Fast roast duck noodles with egg noodles, spring onion and greens tossed in a savoury soy and sesame sauce.

25 mins Serves 2Oven

Ingredients ↓Method ↓

Method

10 mins prep15 mins cook25 mins total

Cook the noodles according to the packet instructions, then drain and loosen with a splash of water.
Mix the soy sauce, hoisin sauce and sesame oil in a small bowl.
Heat a wok or large frying pan over high heat. Stir-fry the pak choi and half the spring onion for 2–3 minutes until just tender.
Add the noodles and sauce, tossing for 1–2 minutes until glossy. Fold through the shredded duck, warm for another minute, and finish with sesame seeds and the remaining spring onion.

Notes

Use cooked roast duck for speed, and add it only at the end so it stays tender.

About this recipe

These roast duck noodles turn leftover roast duck or bought cooked duck into a quick, satisfying meal. Egg noodles carry a savoury soy and sesame dressing, while spring onion and greens keep the pan bright.

Keep the wok hot and work quickly so the noodles stay springy rather than soft. Add the duck at the end to warm it without drying the meat.