Duck noodle

Named by my 12 year old son who loves it, this is a delicious dish and easy to make! It looks like lots of ingredients, but you can vary the veges to be anything you like, whatever you’ve got! Enjoy this beautifully simple dinner!


1 onion, sliced

3 shallots, sliced

3 garlic cloves, crushed

1 chilli, chopped

½ green capsicum, sliced

5 mushrooms, sliced

A handful of snowpeas, whole

2 cups Chinese cabbage, sliced

2 carrots, sliced

Splash of oil

Handful of coriander, chopped

2 duck breasts

1 pack of Singapore noodles

Hot water to splash

2 tbs Singapore noodle paste


Bake the duck breasts at 200 degrees Celcius for about 25 minutes (I smothered these ones in a little Peking sauce first but they’re fine plain). Whilst that’s baking, heat the oil in a large pan. Add the onion, garlic and chilli, frying until aromatic. Add the shallots, capsicum, mushrooms and carrots, frying for about ten minutes. Add the snowpeas and set aside in a bowl, leaving you an empty pan. Cook noodles according to packet (basically cover in boiling water for 5 minutes and drain). Splash some oil in the pan and heat, adding the noodles and Singapore sauce for a quick fry. Add the veges. Rescue the duck, slice it up and serve on top of a mound of the noodles and veg. Enjoy!!

Duck noodle

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