Stir-Fry Duck Noodles


Oiled egg noodles, also known as Hokkien or stir-fry noodles, look like fat golden spaghetti. Oriental food stores and larger supermarkets sell them. Pick up barbecued roast duck from Chinatown, or use leftover duck or barbecued chicken.


  • ½ roast duck (eg Chinese barbecued roast duck)
  • 3 spring onions
  • 2 celery stalks
  • 1 small red chilli
  • 2 tbsp vegetable oil
  • 1 slice fresh ginger
  • 1 garlic clove, peeled and smashed
  • 400 g fresh oiled egg noodles
  • 200 g bean sprouts, rinsed
  • 1 tbsp Chinese rice wine, or dry sherry
  • 1 tbsp hoi sin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce


Remove the meat from the duck and finely slice it, discarding the bones. Finely chop the spring onions, celery and chilli.

Heat a wok or fry pan, add the oil and heat. Add the ginger and garlic and cook until golden to flavour the oil, then remove and discard. Add the celery, chilli and half the spring onions and stir-fry for 2 minutes. Add the duck and stir-fry for 1 minute.

Put the noodles in a heatproof bowl, cover with boiling water, then drain immediately. Add to the wok and toss well over high heat.

Add the bean sprouts, toss, then add the rice wine. Add the hoi sin, oyster and soy sauces, and toss well. Scatter with the remaining spring onions and serve.