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Duck noodles with lots of vegies

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Arrange the duck in one layer in a large oven tray and sprinkle the Hoisin, chilli-garlic paste, lime juice and duck sauce over the top. Cook in the oven for 10 mins.
  • Put the noodles in a large bowl, cover with boiling water and soak until the noodles have separated. Drain well.
  • Heat a little oil in a large wok (or heavy-bottomed pan) and  briefly cook the bok choy, beans and carrots, continually stirring.
  • Then add ½ cup stock, the soy, black vinegar, sesame oil, garlic and sugar. Stir well and briefly cook.
  • Add the noodles, snowpeas and spring onion to the wok. Toss well and add the duck with any cooking juices. Toss and then add the spinach, and mix to just wilt.

Ingredients

  • 1 takeaway carton of Asian BBQ duck, with sauce
  • 1-2 tbsp Hoisin sauce
  • ½ tbsp chilli-garlic paste
  • juice of ½ lime
  • 2 packet Hokkien noodles
  • vegetable oil
  • 3 bok choy, leaves cut in half
  • 6 green beans, shredded
  • 6 baby carrots, cut on the diagonal
  • 1 cup chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tspn sesame oil
  • 2 garlic cloves, crushed
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 8 snowpeas, shredded
  • 4 spring (green) onions, cut into pieces
  • a good handful of baby spinach leaves

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
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