Crispy duck hoisin noodles with quick pickled cucumber
Make duck meat go a long way with the addition of noodles and stir-fry veg. Simply toss together and serve with our quick pickled cucumber for a flavour boost
- Prep:20 mins
Cook:45 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 712
- fat 25g
- saturates 4g
- carbs 75g
- sugars 0g
- fibre 12g
- protein 42g
- salt 2g
Ingredients
- ½ crispy duck or 200g leftover roast duck (see tip, below)
- 2 nests fine wheat noodles
- 1 garlic clove
- thumb-sized piece of ginger
- 1 bunch of spring onions
- 2 pak choi or 160g choi sum
- 2 tbsp veg oil
- 100g mangetout , sugar snap peas or other stir-fry veg
- 4-6 tbsp hoisin (to taste)
- ½ cucumber
- 1 tsp sugar
- 3 tbsp rice vinegar
- ½ tsp chilli flakes (optional)
Method
Cook the crispy duck according to pack instructions and shred with two forks, or shred leftovers and remove from the bones. Put the noodles in a bowl and pour over hot water from the kettle to cover.
For the pickle, lightly bash the cucumber with a rolling pin and chop into bite-sized pieces. Put in a bowl and season with ½ tsp salt, the sugar, vinegar and chilli flakes (if using). Set aside to pickle.
Finely chop the garlic and ginger. Slice the spring onions and chop the pak choi into bite-sized pieces.
Heat the vegetable oil in a deep frying pan or wok over a high heat. Fry most of the spring onions and all the garlic and ginger for 1 min, then add the duck. Cook for 1 min until hot, then add the pak choi and remaining veg. Stir-fry for another minute or two until bright green, then add the hoisin.
Drain the noodles, tip into the wok, toss and serve with the cucumber and reserved spring onions sprinkled over.
