Duck Noodle Bowl

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10 min


35 min



Duck Noodle Bowl

(Photo: Erik Putz; Food styling by Matthew Kimura; Prop styling by Madeleine Johari)

This five-spice noodle bowl that only takes 35 minutes to make.


  • 2 duck breasts , about 250 g each
  • 1/4 tsp five-spice powder , (optional)
  • 1/4 tsp salt
  • 450 g dried spaghetti pasta
  • 1 bunch green onions , (about 5), cut in matchsticks
  • 2 garlic cloves , minced
  • 3 tbsp oyster sauce
  • 3 tbsp hoisin sauce
  • 1 English cucumber , halved lengthwise, seeded and cut in matchsticks
  • 1/2 cup cilantro leaves


  1. Place duck breasts, skin-side up, on a cutting board. Using a sharp knife tip, score skin in a tight cross-hatch pattern without cutting through to meat. Pat both sides of duck breasts dry with paper towels. Sprinkle with five-spice powder and salt. Season with pepper.
  2. Arrange duck breasts, skin-side down, in a cold large non-stick frying pan. Set over medium-high. Cook, partially covered (duck will splatter as it cooks), until skin is golden and crisp, 6 to 8 min. Reduce heat to low. Flip duck over. Cook, partially covered, until medium-rare, 6 to 8 min more. Remove duck to a cutting board and let rest for 10 min. Carefully discard all but 1 tbsp fat in pan.
  3. Meanwhile, cook pasta following package directions. Drain and add to pan with duck fat along with green onions and garlic. Stir for 1 min. Stir in oyster and hoisin sauces. Season with pepper. Stir to coat.
  4. Thinly slice duck. Divide noodles among bowls. Top with duck, cucumber and cilantro.

Nutrition (per serving)

  • Calories
  • 620,
  • Protein
  • 42 g,
  • Carbohydrates
  • 95 g,
  • Fat
  • 8 g,
  • Fibre
  • 6 g,
  • Sodium
  • 790 mg.