Duck & spring onion noodles

An indulgent combination of noodles, duck and Chinese vegetables that’s on the table in less than half an hour

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 671
  • fat 45g
  • saturates 11g
  • carbs 41g
  • sugars 5g
  • fibre 2g
  • protein 28g
  • salt 3.67g


  • 1 tbsp oil
  • 6 spring onions, cut into short lengths
  • thumb-size piece ginger, peeled and sliced
  • ½ Chinese cabbage, finely sliced
  • 1 tin water chestnuts, drained and sliced into discs
  • remaining meat from roast duck (if you have it - see 'Goes well with', below) or 2 duck breasts, cooked and chopped
  • 4 tbsp soy sauce
  • 200g egg noodles, cooked following the pack instructions
  • small bunch coriander, chopped
  • sesame oil, to drizzle


Radish & carrot salad
Slice 200g radishes and 2 medium carrots as finely as you can – a mandolin will make this a very quick and efficient operation if you have one, if not use a knife. Lay the radishes and carrots on a flat plate. Mix 2 tbsp rice vinegar and 2 tsp sugar together until sugar dissolves. Add ½ tsp finely chopped chilli, if using. Pour over the radishes and carrots, cover with cling film and leave until you need it.


  1. Heat the oil in a wok. Throw in the spring onions and ginger, cook for 1 min, then add the cabbage. Stir-fry until wilted, then add the water chestnuts and duck, and stir quickly to heat them through. (You can leave the recipe at this point, then finish it off just before serving if you prefer.) Add the soy sauce (and heat everything through if you are finishing off at the last minute) and noodles, and toss everything together. Tip onto a platter and keep warm while you eat the duck pancakes. Sprinkle with coriander and drizzle over some reserved duck juices (if you have them) and a little sesame oil just before serving.

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