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Crispy duck noodles with vegetables recipe

Crispy duck noodles with vegetables recipe

78 ratings

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


  • 2 duck breasts
  • pinch sea salt
  • 1 tbsp vegetable oil
  • 1 clove garlic, finely sliced
  • 1cm ginger root, finely sliced
  • 1 bunch spring onions, finely sliced
  • 200g Chinese greens, sliced
  • 1 packet of fresh egg noodles
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • 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


  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 Chinese 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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