Duck and Hoisin Noodle Stir-Fry
Ingredients
- 400 g duck breast fillets
- 300 g medium egg noodles
- 4 tbsp hoisin sauce
- 1 cucumber
- 6 spring onions
- 2 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 27.5 g
- Carbohydrate
- 64.3 g
- of which sugars
- 8.7 g
- Fat
- 21.6 g
- of which saturates
- 5.6 g
- Fibre
- 3.9 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the duck skin, season well and cook skin-side down in a dry frying pan for 6–7 minutes until crispy. Flip and cook for 3 more minutes. Rest for 5 minutes, then slice thinly.
- 2
Cook the egg noodles per pack instructions, drain and set aside.
- 3
Heat the oil in a wok, add the crushed garlic and stir-fry for 30 seconds.
- 4
Add the noodles, hoisin sauce and soy sauce, tossing well for 2 minutes.
- 5
Cut the cucumber into matchsticks and slice the spring onions.
- 6
Divide the noodles between bowls, top with sliced duck, cucumber matchsticks and spring onions.
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