Hoisin duck noodle stir-fry - tender sliced duck breast sits on top of noodles and crisp vegetables tossed with a glossy hoisin sauce. Big takeaway flavour made at home in 35 minutes.
We love crispy aromatic duck and chow mein dishes when ordering from a takeaway, so I decided I'd try combining the 2 to make my version of a hoisin duck noodle stir-fry. David asked for it again straight after eating it for the first time, and I'll happily make it...so it was a success!!
The duck breast portions end up with delicious crispy skin and succulent meat, and the noodles with vegetables are coated in a perfectly balanced hoisin sauce, then garnished with sliced spring onions. Feel free to try changing the vegetables - see suggestions in the Tips below.
Tips
- If you'd prefer to make this with rice instead of noodles, cook 150g white basmati rice in advance. Once cooked, rinse it in cold water and set aside until ready to add at step 5.
- Vegetables - feel free to use different vegetables, eg: peppers (deseeded and sliced), green beans (trimmed and cut into approx. 2.5cm pieces), pak choi (quartered).
- Optional variations:
- Spicy version - add chilli oil or fresh red chilli.
- Extra veg version - add pan choi, beansprouts or mange tout.
- Udon version - swap egg noodles for thick udon noodles.
- Low carb version - serve over shredded cabbage or courgetti.
- This hoisin duck noodle stir-fry recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - this is perfect for shredded leftover duck.
Egg noodles or udon work best.
Yes - chicken thigh works well with hoisin sauce.
No - it's sweet and savoury. Add chilli if you want heat.
Yes, but reheat gently to avoid drying the duck.
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How to make this Hoisin Duck Noodle Stir-Fry
Ingredients
For the sauce:
- 1 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp runny honey
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing rice wine
- 1.5 tsp sesame oil
- 1 clove garlic, crushed or 1 tsp garlic paste
- 15g fresh ginger, peeled and finely chopped or grated
- 0.5 tsp Chinese 5 spice powder
- 0.25 tsp chilli flakes
For the stir-fry:
- 2 nests medium egg noodles (see Tips)
- a splash of sesame oil
- 2 duck breast portions (250g)
- salt, for seasoning
- 1 medium onion, sliced (see Tips)
- 65g tenderstem broccoli, trimmed and cut into approx. 2.5cm pieces (see Tips)
- 100g sugar snap peas (see Tips)
- 1 medium carrot (approx. 100g), peeled and cut julienne style (see Tips)
- 2 spring onions, sliced at an angle, to garnish
Instructions
- Make the sauce - add all the sauce ingredients into a small bowl, mix well and set aside.
- Cook the noodles according to the packet instructions. Drain, rinse in cold water and toss them with a splash of sesame oil, and set aside (you may need to do this while the duck is being cooked at step 4).
- Meanwhile, remove any excess moisture from the duck using a couple of sheets of kitchen roll. Score the skin in a diamond cross pattern with a sharp knife but be careful not to cut into the flesh. Season both sides of the duck with some salt.
- Place your wok on a medium high heat and fry the scored duck fillets skin side down, for 3 to 4 minutes, until crispy. Turn the duck over and fry for another 2 to 3 minutes, until browned. Transfer the cooked duck to a wooden board or plate to rest.
- Increase the heat to high and add the sliced onion and pieces of broccoli to the wok and fry for 1 minute, then add the sugar snap peas and carrot. Fry for 2 minutes, then add the cooked noodles and toss well for another minute to heat them through.
- Now add the sauce and cook for 2 minutes, stirring to combine well with the vegetables and noodles.
- Remove the wok from the heat and divide the vegetables and noodles between 2 bowls. Slice the duck portions diagonally with a sharp knife and place on top of the noodles, garnish with the sliced spring onions and serve.
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Hoisin Duck Noodle Stir-Fry
Ingredients
For the sauce:
- 1 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp runny honey
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing rice wine
- 1.5 tsp sesame oil
- 1 clove garlic crushed or 1 tsp garlic paste
- 15 g (0.5 oz) fresh ginger peeled and finely chopped or grated
- 0.5 tsp Chinese 5 spice powder
- 0.25 tsp chilli flakes
For the stir-fry:
- 2 nests medium egg noodles (see Notes)
- a splash of sesame oil
- 2 duck breast portions (250g)
- salt for seasoning
- 1 medium onion sliced (see Notes)
- 65 g (2.3 oz) tenderstem broccoli trimmed and cut into approx. 2.5cm pieces (see Notes)
- 100 g (3.5 oz) sugar snap peas (see Notes)
- 1 medium carrot (approx. 100g) peeled and cut julienne style (see Notes)
- 2 spring onions sliced at an angle, to garnish
Instructions
- Make the sauce - add all the sauce ingredients into a small bowl, mix well and set aside.
- Cook the noodles according to the packet instructions. Drain, rinse in cold water and toss them with a splash of sesame oil, and set aside (you may need to do this while the duck is being cooked at step 4).
- Meanwhile, remove any excess moisture from the duck using a couple of sheets of kitchen roll. Score the skin in a diamond cross pattern with a sharp knife but be careful not to cut into the flesh. Season both sides of the duck with some salt.
- Place your wok on a medium high heat and fry the scored duck fillets skin side down, for 3 to 4 minutes, until crispy. Turn the duck over and fry for another 2 to 3 minutes, until browned. Transfer the cooked duck to a wooden board or plate to rest.
- Increase the heat to high and add the sliced onion and pieces of broccoli to the wok and fry for 1 minute, then add the sugar snap peas and carrot. Fry for 2 minutes, then add the cooked noodles and toss well for another minute to heat them through.
- Now add the sauce and cook for 2 minutes, stirring to combine well with the vegetables and noodles.
- Remove the wok from the heat and divide the vegetables and noodles between 2 bowls. Slice the duck portions diagonally with a sharp knife and place on top of the noodles, garnish with the sliced spring onions and serve.
Notes
- If you'd prefer to make this with rice instead of noodles, cook 150g white basmati rice in advance. Once cooked, rinse it in cold water and set aside until ready to add at step 5.
- Vegetables - feel free to use different vegetables, eg: peppers (deseeded and sliced), green beans (trimmed and cut into approx. 2.5cm pieces), pak choi (quartered).
- Optional variations:
- Spicy version - add chilli oil or fresh red chilli.
- Extra veg version - add pan choi, beansprouts or mange tout.
- Udon version - swap egg noodles for thick udon noodles.
- Low carb version - serve over shredded cabbage or courgetti.
- This hoisin duck noodle stir-fry recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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