Our take on the classic Chinese noodle-based takeaway is a quick & delicious crowd pleaser! Saucy shredded confit duck is tossed through egg noodles and doused in an oyster & soy sauce dressing, jumbled with onions, pickled peppers, spinach & topped off with peanuts. All the wow with half the effort!
Shredded Duck Chow Mein
Shredded Duck Chow Mein
with peanuts, fresh coriander & soy sauce
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Egg Noodles
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Coriander
- Low-Sodium Soy Sauce
- NOMU Oriental Rub
- Oyster Sauce
- Peanuts
- Pickled Bell Peppers
- Red Onion
- Red Onions
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
ALL TOGETHER NOW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion, the rub, and the shredded duck. Fry for 3-4 minutes until soft and warmed through, shifting occasionally. In the final minute, add the cooked noodles, the shredded spinach, the soy sauce, the oyster sauce, and the chopped pickled peppers. Season to taste.
TIME TO CHOW!
Bowl up the shredded duck chow mein. Garnish with the chopped peanuts and the picked coriander. Tuck in, Chef!
Egg Noodles - 1 cake
Free-range Confit Duck Leg - 1
Red Onion - 1
NOMU Oriental Rub - 5ml
Spinach - 50g
Low Sodium Soy Sauce - 15ml
Oyster Sauce - 10ml
Pickled Bell Peppers - 25g
Peanuts - 15g
Fresh Coriander - 4g
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
ALL TOGETHER NOW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion, the rub, and the shredded duck. Fry for 3-4 minutes until soft and warmed through, shifting occasionally. In the final minute, add the cooked noodles, the shredded spinach, the soy sauce, the oyster sauce, and the chopped pickled peppers. Season to taste.
TIME TO CHOW!
Bowl up the shredded duck chow mein. Garnish with the chopped peanuts and the picked coriander. Tuck in, Chef!
Egg Noodles - 2 cakes
Free-range Confit Duck Legs - 2
Red Onions - 2
NOMU Oriental Rub - 10ml
Spinach - 100g
Low Sodium Soy Sauce - 30ml
Oyster Sauce - 20ml
Pickled Bell Peppers - 50g
Peanuts - 30g
Fresh Coriander - 8g
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
ALL TOGETHER NOW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion, the rub, and the shredded duck. Fry for 4-5 minutes until soft and warmed through, shifting occasionally. In the final minute, add the cooked noodles, the shredded spinach, the soy sauce, the oyster sauce, and the chopped pickled peppers. Season to taste.
TIME TO CHOW!
Bowl up the shredded duck chow mein. Garnish with the chopped peanuts and the picked coriander. Tuck in, Chef!
Egg Noodles - 3 cakes
Free-range Confit Duck Legs - 3
Red Onions - 3
NOMU Oriental Rub - 15ml
Spinach - 150g
Low Sodium Soy Sauce - 45ml
Oyster Sauce - 30ml
Pickled Bell Peppers - 75g
Peanuts - 45g
Fresh Coriander - 12g
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, any bits of gristle, and any excess duck fat.
ALL TOGETHER NOW
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion, the rub, and the shredded duck. Fry for 4-5 minutes until soft and warmed through, shifting occasionally. In the final minute, add the cooked noodles, the shredded spinach, the soy sauce, the oyster sauce, and the chopped pickled peppers. Season to taste.
TIME TO CHOW!
Bowl up the shredded duck chow mein. Garnish with the chopped peanuts and the picked coriander. Tuck in, Chef!
Egg Noodles - 4 cakes
Free-range Confit Duck Legs - 4
Red Onions - 4
NOMU Oriental Rub - 20ml
Spinach - 200g
Low Sodium Soy Sauce - 60ml
Oyster Sauce - 40ml
Pickled Bell Peppers - 100g
Peanuts - 60g
Fresh Coriander - 15g
Woolies Products in this dish
