Japanese Udon Noodles with Hoi Sin Duck
Japanese Udon Noodles with Hoi Sin Duck
Based on the popular flavours of Chinese cooking and fused with Japanese Udon noodles as a modern updated version of this all time favourite
Peking duck and hoisin sauce is what most people think of when they think of duck. The rich sweet and savoury flavours of Hoisin sauce are the perfect accompaniment to duck which can be quite gamey.
Cooking Information
Prep. time:
5
Cook time:
10
Serving Information
Not Suitable for Vegetarians
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400 g free-range duck breast, skin and fat removed, thinly sliced
1.5 tablespoons Amoy Garlic & Chinese Five Spice Soy Sauce
2 in ch piece of fresh ginger, peeled and grated
1 medium red chilli, deseeded and finely chopped
2 tablespoons of sunflower oil
1 tablespoon rice wine or vegetable stock
75 g tenderstem broccoli
1 packet Amoy Hoi Sin Stir Fry Sauce
2 x 150g packs of Amoy Udon Thick Noodles
1 tablespoon Amoy Dark Soy Sauce
2 spring onions to garnish, sliced 1 inch on the angle or spring
onion curls.
- Prepare the vegetables and make the spiced seasoning for the duck by mixing the ginger, chilli and Amoy Five Spice Garlic soy into the duck pieces and leave to rest for 5 minutes.
- Heat a wok (or sauté pan) over a high heat and add the sunflower oil giving it a swirl to coat the sides of the wok (or pan). Add the duck slices and stir-fry for a few seconds to release their aroma and flavour into the oil (letting it settle in the wok for a few seconds before flipping the meat and tossing it so it colours and caramelises at the edges). As the duck starts to brown, add the rice wine or vegetable stock. Quickly follow in with the broccoli and spring onions and toss cooking for 1 minute. Add Amoy’s Hoi Sin and Udon Noodles and toss well together cooking for another minute until all the ingredients are coated well in the sauce. Take off the heat and season with 1 more tablespoon of Amoy’s dark soy sauce or to taste.
- To serve, ladle and divide the noodles onto two serving plates, serve and eat immediately.
- Tip: For a zesty zing at the end, squeeze lemon juice over each serving.