Crispy duck noodles with vegetables

Crispy duck noodles with vegetables recipe

54 ratings

See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook, 5 mins to cool
  • 578 calories / serving
  • Healthy

Ingredients

  • 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

  • Energy

    2435kj
    578kcal
    29%
  • Fat

    14g 20%
  • Saturates

    2g 12%
  • Sugars

    3g 3%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 80.8g Protein 29.9g Fibre 2.7g

Method

  1. Preheat the oven to Gas Mark 5, 190°C, 375°F.
  2. 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.
  3. Thinly slice the duck and put it to one side.
  4. 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.
  5. 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.

See more healthy recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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