Oriental Noodles with Plum and Ginger Duck

Oriental Noodles with Plum and Ginger Duck


1 person made this

About this recipe: If you enjoy Chinese food you'll love this speedy dish, which is healthy as well as tasty. Lean duck meat and crunchy sugarsnap peas go well with oriental spices and quick-cooked noodles for superb fast food. Delicious!

Jan Cutler

Serves: 4 

  • 2 large or 3 medium skinless duck breast fillets, about 400g total weight
  • 2 tbsp soy sauce
  • 2 tbsp rice wine or dry sherry
  • a good pinch of ground Szechuan peppercorns or five-spice powder, or to taste
  • 2 tbsp olive oil
  • 3 spring onions, cut into 2cm pieces
  • 3cm piece fresh root ginger, peeled and grated
  • 300g sugarsnap peas or mange-touts
  • 5 tbsp plum sauce
  • 150ml chicken or vegetable stock, made with a stock cube
  • 375g instant egg or rice noodles
  • 25g fresh coriander

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Slice the duck breasts crossways fairly thinly. Combine the soy sauce, rice wine or dry sherry and ground peppercorns or five-spice powder in a bowl. Add the duck and toss gently so that the slices are thoroughly coated in the marinade.
  2. Heat a wok or frying pan with the oil, remove the duck from the marinade and stir-fry over a high heat for 1 minute. Reserve the marinade. Stir in the spring onions and ginger, followed by the sugarsnap peas or mange-touts. Stir-fry for 1 minute, then add the reserved marinade, the plum sauce and stock. Stir well and leave to cook over a medium heat for 3-4 minutes.
  3. While the sauce is cooking, add the noodles to boiling water and cook for 3-4 minutes or according to the pack instructions.
  4. Drain the noodles and add to the wok. Toss gently to combine all the ingredients. Turn into a warmed serving bowl and garnish with sprigs of coriander.

Shopping tip

If you like to cook Chinese dishes regularly, you will find rice wine is a useful ingredient to keep in the cupboard. Sherry is a good alternative and has other culinary uses too, so this might be the most practical option.


For duck, use ‘stroganoff strips’: ready-cut strips of lean beef or venison that are ideal for stir-fry dishes.

…another idea

Noodles with chicken and oyster mushrooms Thinly slice 3 skinless chicken breast fillets, about 300g in total, and toss in a mixture of 2 tbsp each soy sauce and rice wine or dry sherry and 1 tsp grated fresh root ginger (if there's time, chill and marinate in the mixture for up to 8 hours). Heat a wok or frying pan with 2 tbsp sunflower oil, then stir-fry 2 thinly sliced garlic cloves and 1 mild red chilli, seeded and cut into rings. After 1 minute add the chicken and marinade, and stir-fry for 3 minutes. Add 175g sliced oyster mushrooms, 4 tbsp plum sauce and 100ml chicken or vegetable stock. Cook for 3-4 minutes, then stir in 375g straight-to-wok noodles.

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