Chinese · Dinner
Duck Noodles with Bean Sauce
Shredded duck breast tossed through fresh egg noodles in a glossy sauce of fermented red miso, soy sauce and Shaoxing wine, finished with scallion, ginger and sesame oil. Savoury, dark and slightly sweet, this quick wok-tossed noodle dish is eaten straight from the bowl.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
712Calories
45.8gProtein
33.1gFat
58.3gCarbs
10.4gSugar
5.2gFiber
2180mgSodium
176mgChol
8.9gSat Fat
890mgPotassium
85mgCalcium
5.6mgIron
1.9mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the duck breast dry and score the skin in a crosshatch. Cook noodles in boiling water for 4–5 minutes until just tender, then drain and set aside. Mince the garlic, grate the ginger, and slice the carrot, mushroom and scallions, separating white from green parts.
2
Sear
Place the duck skin-side down in a cold dry skillet over medium heat. Cook 6–7 minutes until the fat renders and the skin turns golden and crisp, then flip and sear the flesh side 2–3 minutes until firm. Rest 5 minutes, then slice thinly against the grain.
3
Sauté
Heat the vegetable oil in a wok over medium-high heat, add garlic, ginger and scallion whites, and stir-fry for 30 seconds until fragrant.
4
Stir-fry
Add the carrot and mushroom to the wok and toss over high heat for 2 minutes until the carrot softens and mushroom edges brown.
5
Build
Whisk together miso-red, soy-sauce, Shaoxing wine and sugar in a small bowl. Pour into the wok along with noodles and toss over medium-high heat for 2 minutes until glossy.
6
Finish
Fold in the sliced duck breast and scallion greens, drizzle with sesame oil and white pepper, and toss over low heat for 30 seconds.
7
Plate
Pile the noodles into a bowl, arranging the duck slices on top skin-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin scored
- 6 oz170g dry egg noodles, cooked according to package (about 180g cooked)
- 3 tbsp3 tbsp miso-red
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp Shaoxing wine
- 2 tsp2 tsp sugar
- 4 tsp4 tsp vegetable oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 44 scallions, white and green parts
- 1/2 cup70g carrot
- 1/2 cup50g shiitake mushroom
- 2 tsp2 tsp sesame oil
- a pinch of white pepper
