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Peking Duck noodles


  • Wrap the duck pieces individually in kitchen foil and heat (in the oven, on a grill or BBQ). Then slice.
  • To make the sauce, combine the hoisin and soy.
  • Toss the cucumber and spring onions in another bowl.
  • Then blanch the noodles in a pot of boiling water until separated. Drain well and toss with the sauce to taste.
  • To serve, place the noodles in a pile on one side of individual plates and top with sliced duck. Then mound the cucumber and spring onion on the other side of the plate and sprinkle some more sauce around.


  • ½-1 Chinese roasted duck, portioned
  • 6 tbsp Hoisin sauce
  • 3 tbsp soy sauce
  • ½ telegraph (continental) cucumber, cut into sticks
  • 4-6 spring (green) onions, shredded
  • 1 packet udon noodles

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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    1 stick125 gm
    a dashless 1/8 tspn
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