Roast Duck Noodles

Serves: 4

Style: Hot Dishes

Difficulty: Easy


270g Hakubaku Organic Udon noodles
2 duck breasts, skin on
7 tbsp char siu sauce
1 tbsp peanut oil
200g snow peas, topped and tailed
1 head broccoli, cut into florets
4 spring onions, finely sliced


Roast Duck Noodles


1.Score skin side of each duck breast, then spread with 1 tablespoon of char siu sauce.
2. Add peanut oil to wok, and fry duck breasts skin side down for 5 minutes or until golden and crispy. Turn and fry on other side for 2 minutes, then transfer to baking tray and cover with foil. Bake in oven for 10 minutes at 200 degrees, then remove and rest briefly.
3.Slice each duck breast thinly on the diagonal.
4.Using the same wok, stir-fry snow peas and broccoli with 5 tablespoons of char siu sauce until just cooked.
5.Mix through *Hakubaku Organic Udon Noodles*, and then divide into two serving bowls.
6.Top with sliced duck and spring onions.



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