This stir-fry is simple to whip up, while delivering major flavour! Rich egg noodles & succulent duck confit is tossed in a tangy & tart tamarind sauce and loaded up with spinach, baby marrow ribbons, and onions. Sprinkled with black sesame seeds and finished off with lime juice for a zesty, fresh taste. This recipe dishes up some real depth and Asian elevation!
Tamarind Duck Noodles
Tamarind Duck Noodles
with baby marrow ribbons & black sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Black Sesame Seeds
- Duck Dressing
- Egg Noodles
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Red Onion
- Red Onions
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
EGGY 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.
TOASTY SEEDS
Place the sesame seeds in a pan, large enough for the noodles, over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging and 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. Set aside. Loosen the Duck Dressing with 50ml of warm water and set aside.
JUST FRY YOUR BEST
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the shredded duck. Fry for 5-6 minutes until the onions are soft and the duck is starting to brown, shifting occasionally. Add the grated ginger and the grated garlic. Fry for 30-60 seconds until fragrant, shifting constantly.
GET IT TOGETHER
When the garlic & ginger are fragrant, add the loosened Duck Dressing, the cooked noodles, and the Baby Marrow ribbons. Simmer for 2-3 minutes until slightly reduced, stirring occasionally. In the final minute, add the rinsed Spinach. Season with the Lime Juice (to taste) and salt (if necessary - soy sauce is salty!).
DINNER DATE
Make a bed of the loaded noodles and sprinkle over the toasted sesame seeds. Devour, Chef!
Egg Noodles - 1 cake
Black Sesame Seeds - 5ml
Free-Range Confit Duck Leg - 1
Duck Dressing - 30ml
Red Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Baby Marrow - 100g
Spinach - 40g
Lime Juice - 10ml
EGGY 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.
TOASTY SEEDS
Place the sesame seeds in a pan, large enough for the noodles, over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging and 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. Set aside. Loosen the Duck Dressing with 100ml of warm water and set aside.
JUST FRY YOUR BEST
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the shredded duck. Fry for 5-6 minutes until the onions are soft and the duck is starting to brown, shifting occasionally. Add the grated ginger and the grated garlic. Fry for 30-60 seconds until fragrant, shifting constantly.
GET IT TOGETHER
When the garlic & ginger are fragrant, add the loosened Duck Dressing, the cooked noodles, and the Baby Marrow ribbons. Simmer for 2-3 minutes until slightly reduced, stirring occasionally. In the final minute, add the rinsed Spinach. Season with the Lime Juice (to taste) and salt (if necessary - soy sauce is salty!).
DINNER DATE
Make a bed of the loaded noodles and sprinkle over the toasted sesame seeds. Devour, Chef!
Egg Noodles - 2 cakes
Black Sesame Seeds - 10ml
Free-range Confit Duck Legs - 2
Duck Dressing - 60ml
Red Onion - 1
Fresh Ginger - 20g
Garlic Clove - 1
Baby Marrow - 200g
Spinach - 80g
Lime Juice - 20ml
EGGY 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.
TOASTY SEEDS
Place the sesame seeds in a pan, large enough for the noodles, over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging and 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. Set aside. Loosen the Duck Dressing with 150ml of warm water and set aside.
JUST FRY YOUR BEST
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the shredded duck. Fry for 6-7 minutes until the onions are soft and the duck is starting to brown, shifting occasionally. Add the grated ginger and the grated garlic. Fry for 30-60 seconds until fragrant, shifting constantly.
GET IT TOGETHER
When the garlic & ginger are fragrant, add the loosened Duck Dressing, the cooked noodles, and the Baby Marrow ribbons. Simmer for 2-3 minutes until slightly reduced, stirring occasionally. In the final minute, add the rinsed Spinach. Season with the Lime Juice (to taste) and salt (if necessary - soy sauce is salty!).
DINNER DATE
Make a bed of the loaded noodles and sprinkle over the toasted sesame seeds. Devour, Chef!
Egg Noodles - 3 cakes
Black Sesame Seeds - 15ml
Free-range Confit Duck Legs - 3
Duck Dressing - 90ml
Red Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 2
Baby Marrow - 300g
Spinach - 120g
Lime Juice - 30ml
EGGY 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.
TOASTY SEEDS
Place the sesame seeds in a pan, large enough for the noodles, over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside.
SHRED IT UP
While the noodles are boiling, remove the duck from the packaging and 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. Set aside. Loosen the Duck Dressing with 200ml of warm water and set aside.
JUST FRY YOUR BEST
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the shredded duck. Fry for 6-7 minutes until the onions are soft and the duck is starting to brown, shifting occasionally. Add the grated ginger and the grated garlic. Fry for 30-60 seconds until fragrant, shifting constantly.
GET IT TOGETHER
When the garlic & ginger are fragrant, add the loosened Duck Dressing, the cooked noodles, and the Baby Marrow ribbons. Simmer for 2-3 minutes until slightly reduced, stirring occasionally. In the final minute, add the rinsed Spinach. Season with the Lime Juice (to taste) and salt (if necessary - soy sauce is salty!).
DINNER DATE
Make a bed of the loaded noodles and sprinkle over the toasted sesame seeds. Devour, Chef!
Egg Noodles - 4 cakes
Black Sesame Seeds - 20ml
Free-range Confit Duck Legs - 4
Duck Dressing - 120ml
Red Onions - 2
Fresh Ginger - 40g
Garlic Cloves - 2
Baby Marrow - 400g
Spinach - 160g
Lime Juice - 40ml
Frequently Asked Questions
What is the preparation time for Tamarind Duck Noodles?
The preparation time for Tamarind Duck Noodles with baby marrow ribbons & black sesame seeds is between 20 and 35 minutes.
What is the total time required to make Tamarind Duck Noodles with baby marrow ribbons & black sesame seeds?
The total time required to make Tamarind Duck Noodles with baby marrow ribbons & black sesame seeds is between 35 and 50 minutes.
How many servings does Tamarind Duck Noodles provide?
4 servings
What are the main ingredients in Tamarind Duck Noodles?
Baby Marrow, Black Sesame Seeds, Duck Dressing, Egg Noodles, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Red Onion, Red Onions, Spinach
What is the nutritional information of Tamarind Duck Noodles?
Calories: 1002, Carbs: 73 grams, Fat: grams, Protein: 32.8 grams, Sugar: 16.4 grams, Salt: 3390 grams
How do I prepare Tamarind Duck Noodles?
EGGY 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. TOASTY SEEDS: Place the sesame seeds in a pan, large enough for the noodles, over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside. SHRED IT UP: While the noodles are boiling, remove the duck from the packaging and 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. Set aside. Loosen the duck dressing with 100ml of warm water and set aside. JUST FRY YOUR BEST: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the shredded duck. Fry for 5-6 minutes until the onions are soft and the duck is starting to brown, shifting occasionally. Add the grated ginger and the grated garlic. Fry for 30-60 seconds until fragrant, shifting constantly. DINNER DATE: Make a bed of the loaded noodles and sprinkle over the toasted sesame seeds. Devour, Chef! GET IT TOGETHER: When the garlic & ginger are fragrant, add the loosened duck dressing, the cooked noodles, and the baby marrow ribbons. Simmer for 2-3 minutes until slightly reduced, stirring occasionally. In the final minute, add the rinsed spinach. Season with the lime juice (to taste) and salt (if necessary - soy sauce is salty!).
What should be prepared from my kitchen to make Tamarind Duck Noodles?
Baby Marrow, Black Sesame Seeds, Duck Dressing, Egg Noodles, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Red Onion, Red Onions, Spinach
How many calories does Tamarind Duck Noodles have?
1002 calories
How much fat content does Tamarind Duck Noodles have?
grams
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