Oriental Noodles with Plum and Ginger Duck

    30 min

    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!

    6 people made this

    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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