Fast Recipes

Roast duck with egg noodles

A slurpable mid-week meal that packs a punch.

By Lisa Featherby
  • Serves 4
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Chinese roast duck, available from Chinese barbecue shops, is a great base to build a meal around. Try it shredded and tossed through a citrusy salad, in a curry, or served with egg noodles, as we've done here.


  • 500 gm fresh thin egg noodles
  • 40 gm ginger, shredded
  • 2 spring onions, thinly sliced, plus extra shredded to serve
  • 1 tbsp peanut oil
  • 80 ml (⅓ cup) light soy sauce
  • 1 tbsp sesame oil
  • 1/2 Chinese roast duck, chopped
  • Thinly sliced birdseye chilli, to serve


  • 1
    Cook noodles in a large saucepan of boiling water until al dente (2-4 minutes). Drain.
  • 2
    Combine ginger, thinly sliced spring onion, peanut oil, soy sauce and sesame oil in a bowl.
  • 3
    Dress noodles with enough ginger and spring onion dressing to coat, top with duck, scatter with chilli and shredded spring onion and serve with remaining dressing.