Tenderstem® Gingered Noodles with Crispy Duck
10 minutes preparation
1 hour cooking
The key to this recipe? Getting your duck perfectly crispy.
Tenderstem® is perfect for stir-frying, it’s rich in iron, vitamin C and folic acid - shorter cooking time means you lose fewer nutrients. Roasting the duck on a rack with salt will ensure that the skin goes really crispy.
- 200g Tenderstem® cut into 6cm strips
- 4 duck legs
- 225g medium egg noodles
- 1 tbsp vegetable oil
- 1 bunch spring onions, chopped
- 2 large carrots, peeled and cut into very fine strips
- 1 clove garlic, crushed
- 1.25cm piece ginger, peeled & finely chopped
- 2 tbsp soy sauce
- 1 large orange, juice only
- Preheat the oven to 210C, 425F, Gas 7.
- Using a fork, prick the duck all over and lightly rub over 1tsp salt. Place the duck on a rack over a roasting tin and cook for approx. 1 hour 15 minutes until crisp and cooked. Alternatively, buy Chinese Crispy Duck Legs from the supermarket and follow the pack instructions. Cook the noodles in boiling water according to the instructions on the packet, then drain, rinse and set to one side.
- Using a sharp knife and fork, pull and chop the meat and skin from the duck legs and spread out on a baking tray. Return the shredded duck to the oven to keep warm.
- Meanwhile, in a large wok, heat the oil. Add the Tenderstem® spring onions, carrots and stir fry for 2 minutes until vegetables are just cooked but still crunchy. Add the garlic, ginger, soy sauce and orange juice, toss in the noodles. Heat through and season to taste.
- To serve, toss the duck through the noodles and pile into four dishes. Scatter over fresh coriander leaves (optional) and serve straight away. These delicious Tenderstem® noodles can be served with grilled tuna, griddled chicken or simply on their own with an addition of toasted sesame seeds.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.