Mock duck noodle bowls
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.
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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
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Method
- Mix the radishes in a bowl with the lime juice and a pinch of salt. Set aside to lightly pickle.
- 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.
- 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
Nutrition
- 766kcals Calories
- 23.3g (4.1g saturated) Fat
- 27.5g Protein
- 107.2g (28.4g sugars) Carbs
- 8.9g Fibre
- 5.6g Salt
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