Fast Recipes

Roast duck, Brussels sprouts and noodles

A quick and easy midweek meal.

By Max Adey
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe calls for half a Chinese roast duck, but why not buy a whole one and some Chinese pancakes for duck pancakes later in the week?


  • 200 gm rice vermicelli
  • 80 ml (⅓ cup) soy sauce, plus extra to taste
  • 80 ml Shaoxing wine
  • 2 tsp brown sugar
  • ½ Chinese roast duck, meat and skin shredded, duck juices reserved
  • 2 tbsp peanut or vegetable oil
  • 30 gm ginger (6cm piece), finely grated
  • 3 spring onions, cut into batons, plus extra thinly sliced to serve
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 2 tsp Madras curry powder
  • 250 gm Brussels sprouts, shaved on a mandolin
  • 100 gm wood-ear mushrooms, torn (about 1 punnet)
  • 2 eggs, beaten with a pinch of salt
  • 1-2 tbsp Chinkiang vinegar, or to taste
  • Coriander (optional), to serve


  • 1
    Place noodles in a large bowl, cover with boiling water and soak until just softened (45 seconds to 1 minute). Drain in a sieve, tossing occasionally to prevent noodles clumping together.
  • 2
    Combine soy sauce, Shaoxing wine, sugar, reserved duck juices and 60ml water in a large bowl, add noodles and toss to coat.
  • 3
    Heat 1 tbsp oil in a wok over high heat until smoking, add ginger, spring onion batons, garlic, chilli and curry powder, and stir-fry until fragrant (45 seconds to 1 minute). Add Brussels sprouts and mushrooms, stir-fry until just cooked (1-2 minutes), then transfer to a bowl.
  • 4
    Add remaining oil to wok, add duck meat and stir-fry over high heat to warm through, then add to Brussels sprouts mixture. Add egg to wok, gently scramble (30 seconds to 1 minute), then add duck mixture and stir-fry to combine. Add noodles, stir-fry to heat through, then add vinegar and season to taste with soy sauce. Serve hot scattered with sliced spring onion and coriander.