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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Roast Duck Pad See-ew Noodles

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Take pad see ew to a whole new level with the addition of roast duck… it feels decadently good! The key to getting perfectly cooked rice noodles lies in your prep, too – a few seconds in the microwave will help you separate them easily and prevent them turning to mush or breaking up in your pan.

WATCH THIS RECIPE

ROAST DUCK PAD SEE-EW NOODLES

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVES

2

Ingredients

400g (14 oz) fresh rice noodles or try my homemade version here)

3 tbsp light soy sauce

2 tsp dark soy sauce

½ tsp sugar

2 tbsp vegetable oil

3 garlic cloves, finely chopped

100g (3.5 oz) young Chinese kale/gailan, trimmed, cut into 4cm lengths

1/2 roast duck*, flesh removed, thickly sliced

¼ tsp ground white pepper

 

Chilli vinegar:

¼ cup white vinegar

1 long red chilli, sliced

Steps

Combine the ingredients for the chilli vinegar. Set aside until ready to serve.

Separate the rice noodles into individual strands. If the rice noodles are fridge cold and too firm, zap them in the microwave for 10-15 seconds.

Heat the oil in wok over high heat. Add the garlic and stir-fry for 10 seconds. Add the gailan and stir-fry for another minute. Add the noodles, soy sauce, dark soy sauce and sugar. Stir-fry for 30 seconds or until the noodles are evenly coloured. Add the duck and stir-fry for another minute to heat the duck through. Sprinkle over the white pepper. Serve with the chilli vinegar.

Note Icon

Notes:

– I buy my roast duck from a Chinese restaurant. You can also find peking duck in the frozen aisle of some supermarkets. Follow instructions for cooking before adding to the noodles.

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