Roast Duck with Egg Noodles

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  • 1/2 a roast duck (chopped Chinese style)
  • fresh egg noodles, allow 1.5 noodles per person
  • choysum or bokchoy, washed and cut into manageable lengths
  • spring onions, chopped
  • pickled green chillies in soy to serve
  • bird chillies in soy to serve
  • dressing for the noodles;
  • 1.5 tbs of shallot oil, garlic oil or chicken oil
  • 1 .5 tbs of light soy
  • 1.5 tbs of caramel sauce
  • 1 tbs of oyster sauce
  • 1 tsp of castor sugar
  • 1 tub of duck sauce*
  • dash of white pepper
  • * a soy based sauce available free of charge from the restaurant


  1. Prepare the choysum and chopped spring onions.
  2. Chop the duck Chinese style.
  3. Prepare the dressing by mixing all the ingredients well.
  4. Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly.
  5. Mix noodles in the prepared sauce/dressing.
  6. Top noodles with roast duck, blanched choysum and spring onions and serve immediately with cut chillies and pickled green chillies in soy. I love mine with some Cantonese chili oil on the side too.

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