Sweet and sour duck with noodles

    40 mins

    Kumquats add a great tangy flavour to this easy stir-fry dish. If you prefer, you may omit them.

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    Serves: 4 

    • 2 tablespoons soya sauce
    • 2 tablespoons rice vinegar
    • 80 ml plum sauce
    • 2 tablespoons tomato paste
    • 2 tablespoons vegetable oil
    • 8 spring onions, sliced
    • 30 g fresh ginger, peeled and cut into strips
    • 4 duck breasts (about 150 g each), skinned and thinly sliced
    • 2 red capsicums, deseeded and thinly sliced
    • 8 kumquats, thinly sliced (optional)
    • 250 g pek chye, sliced lengthways
    • 440 g packet Hokkien noodles

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Mix together the soya sauce, vinegar, plum sauce and tomato paste in a small bowl and set aside.
    2. Heat the oil in a wok and stir-fry the spring onions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry over a high heat for about 2 minutes until lightly cooked.
    3. Add the capsicums to the wok and continue to stir-fry for 4–6 minutes until the capsicums and duck are just tender and the juices have evaporated. Add the kumquats (if using) and cook for a further 1 minute.
    4. Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through. Add the pek chye and stir-fry for about 1 minute or until wilted.
    5. Finally, add the noodles to the wok and stir-fry for 2–3 minutes until thoroughly heated. Serve immediately.

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