© 2019 Ching He Huang. All rights reserved.

Peking Duck Noodle Salad

Serves : 2 - 4 Preparation 10 mins Cooking 9 mins Total 19
Nutrition facts: 525.00 calories 24.40g protein 45.90g carbs 17.20g sugars 28.30g fat 6.30g 2.80g fibre 917.00mg sodium
Ingredients: 150g / 0.33 lb (or egg noodles) Yellow wheat noodles 2 tbsp Groundnut oil 2, skin scored Duck breast 80ml / 0.34 cup Hoi sin sauce For the dressing: 130g / 0.28 lb, seeded and sliced lengthways in 5mm slices Cucumber 2 Spring onion 25g / 0.06 lb Watercress leave 60ml / 0.25 cup Groundnut oil 2 tbsp Hoi sin sauce 1 tbsp Plum sauce 2 tbsp, or Mirin Rice vinegar This is a simple tasty recipe - duck breasts are brushed with Hoi sin sauce and baked in the oven then tossed with egg noodles, watercress, spring onions and cucumber in a delicious hoi sin dressing. Hoi sin is a Chinese condiment - a "plummy", sweet and savoury sauce and can be found in most supermarkets.

Peking Duck Noodle Salad

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. Cooking time 9 Minutes
per serving

Cals


525.00

Protein (g)


24.40

Carbs (g)


45.90

Sugars (g)


17.20

Fat (g)


28.30

Sat Fat (g)


6.30

Fibre (g)


2.80

Sodium (mg)


917.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is a simple tasty recipe - duck breasts are brushed with Hoi sin sauce and baked in the oven then tossed with egg noodles, watercress, spring onions and cucumber in a delicious hoi sin dressing. Hoi sin is a Chinese condiment - a "plummy", sweet and savoury sauce and can be found in most supermarkets.

Ingredients
  • Yellow wheat noodles - 150g / 0.33 lb (or egg noodles)
  • Groundnut oil - 2 tbsp
  • Duck breast - 2, skin scored
  • Hoi sin sauce - 80ml / 0.34 cup
For the dressing
  • Cucumber - 130g / 0.28 lb, seeded and sliced lengthways in 5mm slices
  • Spring onion - 2
  • Watercress leave - 25g / 0.06 lb
  • Groundnut oil - 60ml / 0.25 cup
  • Hoi sin sauce - 2 tbsp
  • Plum sauce - 1 tbsp
  • Rice vinegar - 2 tbsp, or Mirin

Steps

  • Preheat the oven to 180C/gas 4.
  • Cook noodles in a pan of boiling water for 3 minutes, drain and rinse under cold water, drain again and toss lightly with the peanut oil. Set aside.
  • Heat a medium frying pan and place the ducks breasts inside skin side down for around 4 minutes or until the skin side has turned brown and crispy. Place the duck breasts skin side up in a baking dish and brush with the hoisin sauce. Bake in the oven for a further 5 minutes. This will depend on the size of the duck breast so if they are quite big, cook for another couple of minutes in the oven. Remove from the dish and discard fat. Allow to rest and cut into 5mm thick slices.
  • Meanwhile, make the dressing for the salad by simply tossing the remaining ingredients together. Add the noodles and duck, stir through and serve immediately.
Ingredients
  • Yellow wheat noodles - 150g / 0.33 lb (or egg noodles)
  • Groundnut oil - 2 tbsp
  • Duck breast - 2, skin scored
  • Hoi sin sauce - 80ml / 0.34 cup
For the dressing
  • Cucumber - 130g / 0.28 lb, seeded and sliced lengthways in 5mm slices
  • Spring onion - 2
  • Watercress leave - 25g / 0.06 lb
  • Groundnut oil - 60ml / 0.25 cup
  • Hoi sin sauce - 2 tbsp
  • Plum sauce - 1 tbsp
  • Rice vinegar - 2 tbsp, or Mirin