Noodles with plum and ginger duck


  • 400 g (14 oz) skinless duck breasts
  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons shaoxing rice wine or dry sherry
  • 1 pinch ground Sichuan peppercorns or Chinese five–spice
  • 375 g (13 oz) wok–ready Singapore or hokkien (egg) noodles
  • 2 tablespoons olive oil
  • 3 spring onions (scallions), sliced
  • 1 tablespoon grated fresh ginger
  • 300 g (10 oz) sugar snap peas or snow peas (mangetout)
  • 4 tablespoons plum sauce
  • ⅔ cup (150 ml) salt–reduced chicken or vegetable stock


  1. Slice the duck breasts crosswise fairly thinly.
  2. Combine the soy sauce, rice wine and Sichuan peppercorns in a bowl.
  3. Add the duck and toss gently to coat in the marinade.
  4. Cook the noodles according to the packet instructions.
  5. Drain well and set aside.
  6. Heat the oil in a wok or large non–stick frying pan over high heat.
  7. Drain the duck, reserving the marinade.
  8. Add the duck to the wok and stir–fry for 1 minute.
  9. Add the spring onion, ginger and sugar snap peas and stir–fry for 1 minute.
  10. Add the reserved marinade, plum sauce and stock, reduce the heat to medium and cook for 3–4 minutes.
  11. Add the noodles to the wok and toss gently to combine and heat through.
  12. Divide among bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 5 minutes


Source: Low Fat No Fat Asian Cooking
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