eCook Meal
Lime Duck & Saucy Noodles
with pickled ginger & black sesame seeds
Duck breast is seared and basted with a lime & soy marinade. Spring onions, fresh chilli and carrots then go into the saucy pan and get flash fried and tossed with tender egg noodles. Once complete, the duck slices are laid on top of the saucy noodles, and sprinkled with sesame seeds, pickled ginger and fresh coriander.
Serving guide
Choose your portion size.
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Lime-soy, 30ml of water, and 10ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breast dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breast with the loosened Lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onion, keeping the green and white parts separate. Deseed and finely slice the Chilli. Rinse, trim, and grate the Carrot. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated Carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 1-2 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Lime-soy, 60ml of water, and 20ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened Lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the Chilli. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated Carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 1-2 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Lime-soy, 90ml of water, and 30ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened Lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the chillies. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated Carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 2-3 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
EGG NOODS
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Lime-soy, 120ml of water, and 40ml of a sweetener of choice.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened Lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
SOME PREP
While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the chillies. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger.
FINAL TOUCHES
Return the pan to a medium heat, with the reserved pan juices, and add the grated Carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 2-3 minutes until well combined, shifting occasionally.
SOY DELISH!
Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.42
for 4 servings · R44.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Lime-soy
- Pickled Ginger
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lime Duck & Saucy Noodles?
The preparation time for Lime Duck & Saucy Noodles with pickled ginger & black sesame seeds is between 10 and 25 minutes.
What is the total time required to make Lime Duck & Saucy Noodles with pickled ginger & black sesame seeds?
The total time required to make Lime Duck & Saucy Noodles with pickled ginger & black sesame seeds is between 20 and 35 minutes.
How many servings does Lime Duck & Saucy Noodles provide?
4 servings
What are the main ingredients in Lime Duck & Saucy Noodles?
Black Sesame Seeds, Carrot, Chilli, Duck Breast, Egg Noodles, Fresh Coriander, Lime-soy, Pickled Ginger, Spring Onion
What is the nutritional information of Lime Duck & Saucy Noodles?
Calories: 585, Carbs: 59 grams, Fat: grams, Protein: 33.6 grams, Sugar: 6.5 grams, Salt: 825 grams
How do I prepare Lime Duck & Saucy Noodles?
FINAL TOUCHES: Return the pan to a medium heat, with the reserved pan juices, and add the grated carrot, the spring onion whites, the sliced chilli (to taste), and the cooked noodles. Cook for 1-2 minutes until well combined, shifting occasionally. SOY DELISH!: Bowl up the saucy noodles and top with the duck slices. Sprinkle over the chopped coriander, the spring onion greens, the sesame seeds, and the chopped pickled ginger. Enjoy, Chef! SOME PREP: While the duck is frying, finely slice the spring onions, keeping the green and white parts separate. Deseed and finely slice the chilli. Rinse, trim, and grate the carrots. Rinse and roughly chop the coriander. Drain and roughly chop the pickled ginger. EGG NOODS: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the lime-soy, 60ml of water, and 20ml of a sweetener of choice. CRISPY DUCK: Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Place in a cold pan, skin-side down, without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. In the final 1-2 minutes, baste the duck breasts with the loosened lime-soy. Remove from the pan on completion, reserving the pan juices, and allow to rest for 3 minutes before slicing.
What should be prepared from my kitchen to make Lime Duck & Saucy Noodles?
Black Sesame Seeds, Carrot, Chilli, Duck Breast, Egg Noodles, Fresh Coriander, Lime-soy, Pickled Ginger, Spring Onion
How many calories does Lime Duck & Saucy Noodles have?
585 calories
How much fat content does Lime Duck & Saucy Noodles have?
grams