Mock duck noodle bowls

Mock duck noodle bowls
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Create a colourful, meat-free noodle bowl with mock duck. Simmer the plant-based protein with hoisin sauce and serve with ramen, veg and optional 7-minute eggs.

Noodles are such a quick and versatile meal base. Add more ideas to your repertoire with our noodle recipes collection.

Nutrition: per serving

Calories
766kcals
Fat
23.3g (4.1g saturated)
Protein
27.5g
Carbohydrates
107.2g (28.4g sugars)
Fibre
8.9g
Salt
5.6g
Calories
766kcals
Fat
23.3g (4.1g saturated)
Protein
27.5g
Carbohydrates
107.2g (28.4g sugars)
Fibre
8.9g
Salt
5.6g

Ingredients

  • 7 radishes, thinly sliced
  • Juice 2 limes
  • 2 tbsp sesame oil
  • 1 garlic clove, crushed
  • 1 thumb-size piece fresh ginger, finely grated
  • 300g shredded mock duck – we used Linda McCartney Vegetarian Shredded Hoisin Duck
  • 180ml hoisin sauce
  • 2 tsp rice wine vinegar
  • 600g frozen ramen noodles or 400g dried noodles
  • 2 spring onions, thinly sliced
  • 1 large carrot, julienned
  • ½ cucumber, cut into thin matchsticks
  • 4 medium free-range eggs, soft-boiled and peeled (optional)
  • 2 tbsp toasted sesame seeds and chilli oil to serve

Method

  1. Mix the radishes in a bowl with the lime juice and a pinch of salt. Set aside to lightly pickle.
  2. Heat the oil in a non-stick frying pan over a medium heat. Add the garlic and ginger and fry for 1 minute. Stir in the mock duck, hoisin, vinegar and 100ml water, then bring to a simmer. Set aside.
  3. Cook the noodles according to the pack instructions. Toss the noodles with the sauce and duck, then pile into 4 ramen-style bowls. Top with the spring onions, carrot, cucumber, drained radishes and an egg (if using). Serve sprinkled with the sesame seeds and chilli oil if you like

delicious. tips

  1. Mock duck is a vegan meat substitute made from seitan (wheat protein). Find it in the freezer section of larger supermarkets or at Ocado.

    For a perfectly jammy egg, cook it in gently simmering water for 7 minutes. Plunge into cold water, then peel.

Recipe By

Esther Clark

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