Hoisin Duck Noodle Stir-Fry
Hoisin duck noodle stir-fry with tender duck, crisp vegetables and glossy sauce. A quick, better-than-takeaway dinner.
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
Calories: 764kcal | Carbohydrates: 78g | Protein: 63g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 239mg | Sodium: 1354mg | Potassium: 1242mg | Fiber: 7g | Sugar: 23g | Vitamin A: 6608IU | Vitamin C: 85mg | Calcium: 130mg | Iron: 15mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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