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Peking duck & Chinese sausage with noodles


  • Place the juice of 3 limes and 3 lemons in a large heavy-bottomed pot with the honey, grated rind of 1 lime and 1 lemon, the ginger and garlic. Bring to the boil and reduce to a syrup. Add the duck juices and Hoisin, mix well and taste for seasoning. 
  • At the same time, wrap the duck in kitchen foil and heat in the oven or on a grill. Then slice.
  • Place the sausages, snowpeas, carrots, corn and noodles in another pot of boiling water and briefly cook until the noodles separate. Drain well.
  • Then toss the noodle mixture with the beanshoots and sauce to taste. Mound in individual bowls and top with duck, a sprinkling more sauce and spring onion.


  • 3 limes
  • 3 lemons
  • 1 tbsp honey
  • 1 knob of ginger, grated
  • 1 garlic clove, crushed
  • 1 large bought, boneless Chinese duck breast with juices
  • a slurp of Hoisin sauce
  • 3-4 Chinese sausages, sliced on the diagonal
  • 8 snowpeas, topped & tailed
  • 4 baby carrots, sliced
  • ½-1 packet baby corn, cut in half lengthways
  • 1 packet hokkien noodles
  • 1 handful beanshoots
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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