Crispy duck noodles with vegetables

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 25 mins to cook, 5 mins to cool
  • Serves: 4


  • 2 duck breasts
  • pinch sea salt
  • 1tbsp vegetable oil
  • 1 clove garlic, finely sliced
  • 1cm ginger root, finely sliced
  • 1 bunch spring onions, finely sliced
  • 200g (7oz) Chinese greens, sliced
  • packet of fresh egg noodles
  • 1tbsp oyster sauce
  • 1tsp soy sauce

Each serving contains 578 calories, 2.6g sugar, 14.2g fat, 2.4g saturates and 2g salt.


Preheat the oven to Gas Mark 5, 190°C, 375°F.

Lightly score the duck skin in a crisscross and sprinkle with sea salt. Place skin-side down on baking tray and roast on top shelf for 15 minutes until cooked through. Leave to rest for 5 minutes.

Thinly slice the duck and put it to one side.

In a hot wok, heat a tablespoon of vegetable oil, then add the garlic, ginger and all but a tablespoon of the spring onion. Fry for 1 minute, being careful not to let it burn.

Add the greens and stir-fry until they have wilted. Add the noodles, oyster sauce and soy sauce and stir until heated through, then add the duck. Sprinkle over the remaining spring onions and serve.

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