Cooking Duck and Egg Noodles is much faster than waiting for boxed noodles to be delivered.
What can you add to your Duck with Noodles? Ingredients and substitutions.
Noodles. You can use any kind of noodles. I like the round egg ones. Ramen noodles or Chow Mein noodles are also great. Any thin egg noodles would be perfect. Just look for eggs in the ingredients.
If you want buckwheat soba noodles or rice noodles, use them.
Vegetables and spices. Of the vegetables and spices, definitely use ginger, garlic, onions, 5-spice mixture, soy and oyster sauces. If you don’t happen to have oyster sauce, that’s too bad, but then add 1.5 tsp of sugar to the noodles.
Meat. You can replace the duck with chicken (better to use a thigh, it’s juicier) or seafood (shrimp and calamari). Simply cut the chicken into pieces and stir-fry before adding the vegetables. Fry the shrimp together with the vegetables.
Leftover cooked duck will also work for this recipe. Remove the meat from the bones of baked duck or Peking duck.
You can choose not to add anything at all and make the noodles vegetarian.
What else can we add to duck noodles? Finely shredded Chinese cabbage or regular cabbage, for crunchiness. Bean sprouts and green beans.
I recommend making it spicier and drinking a light filtered beer with it!
Ok, how to make duck and noodles?
Five-spice Duck and Noodles in Chinese Style
Recipe
INGREDIENTS (serves 2)
- 1 duck fillet
- 130 g ( 4½ oz) egg noodles
- 1 (60 g, 2 oz) onions
- 1 (60 g, 2 oz) carrots
- ½ (60 g, 2 oz) bell peppers
- 2 garlic cloves
- 6 sm (30 g, 1 oz) ginger
- 1 chili pepper
- 2 tbsp peanuts
- ⅔ tsp Chinese five-spice powder
- 2 tbsp oyster sauce
- 4 tbsp soy sauce
- ⅙ lemon
- 1 tbsp vegetable oil
| PREP TIME | COOK TIME | MAKES |
|---|---|---|
| 5 minutes | 20-25 minutes | 2 servings |
INSTRUCTIONS
To make the fillet as tender as possible, you need to take it out of the refrigerator in advance. Ideally 30-60 minutes before cooking.
- Dry the duck fillet with paper towels. Rub salt on the skin.
- Place the duck fillets skin-side down in a cold wok or large deep pan where you will cook the noodles next.
You can just slice the duck fillets and cook duck stir fry – roast the pieces along with the vegetables if you’re in a hurry, but then you won’t have the roasted skin.
- Over low heat, melt the fat. Fry on the skin side only until golden. It takes 12 to 15 minutes.
- Slice the carrots and bell peppers into thin slices. Cut the onion lengthwise, into feathers. Crush the garlic with the flat side of a knife and chop. Grate the ginger on a fine grater.
- Peel the peanuts and roast them in a dry pan. Slice the green onions diagonally. Cut the chili in rings.
- Put the noodles into a pot of boiling water and cook for 1 minute less than what is indicated on the package. Pour into a colander and rinse with cold water.
- Transfer the duck fillets from the wok to a plate with the skin facing up so they don’t get soggy.
- Add 1 tbsp vegetable oil to the wok. Increase the fire. Next, cook on high heat.
- Add the onions and carrots. Fry for about 1 minute. Add bell peppers, garlic, ginger, and five-spice powder to the pan. Fry, stirring constantly for about 2 minutes.
- Place the duck fillet skin-side down on a cutting board and slice thinly. Add to the wok along with the chili peppers and stir-fry for 1-2 minutes.
- Add the noodles. Stir until the noodles are warm. Pour in the soy sauce and oyster sauce.
- Squeeze in some lemon juice, add peanuts and green onions. Stir and remove from heat
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