Cheat’s plum duck noodles
- April 2008
- Serves 4
- Ready in 15 minutes
Enjoy the flavours of Peking duck in this 15-minute noodle recipe by buying a cooked Chinese duck, hoisin sauce, soy beans and soba noodles.
Can’t find a Chinese-style duck? Grab some duck breasts and throw together this Chinese-style sticky duck with quick egg fried rice instead.
- 150g dried soba noodles
- 1 tsp vegetable oil
- 1 red chilli
- 180g baby pak choi
- 20g fresh ginger, grated
- 100ml plum and hoisin sauce
- 1 ready-cooked Chinese duck, shredded (discard the bones and excess fat)
- 200g frozen soy beans
- 4 spring onions, shredded
- Cook the soba noodles in boiling water, according to pack instructions. Refresh in cold water, drain and set aside.
- Heat the vegetable oil in a large wok over a medium heat and add the chilli, deseeded and chopped. Fry, stirring, for 30 seconds, then add the pak choi, halved, and the fresh ginger, grated, along with 3 tablespoons water.
- Stir-fry for a minute before adding the plum and hoisin sauce, the Chinese duck, and the soy beans. When everything is bubbling, add the noodles and toss to mix.
- Stir 3 spring onions, shredded, through, setting a few aside to garnish. Divide the noodles between warmed bowls and sprinkle with the remaining spring onion.
This Chinese-style dish is faster than a takeaway. You can use leftover roast chicken, pork or beef instead of duck.
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