The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Five-spice duck with noodles
Tender duck and Chinese five-spice are a match made in marinade heaven. Add some sizzled onion, carrot, chestnut mushrooms and pak choi, drizzle in a little oyster sauce and tamari, finish with rice noodles and a spring onion garnish and you’ve got a fakeaway you’ll never forget.
SWK: Source of fibre
SWK: High protein
Plants 7
fake away
Serving size
Ingredients
- 2 garlic clove
- 4cm fresh ginger
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 carrot
- 1 onion
- 3 spring onion
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pak choi
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g duck breast strips
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 120g chestnut mushrooms
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 512
Protein: 42g
Carbs: 77g
Fat: 4.0g
Ingredients
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 600g duck breast strips
- 2 carrot
- 2 onion
- 6 spring onion
- 240g chestnut mushrooms
- 4 garlic clove
- 8cm fresh ginger
- 2 pak choi
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
Nutritional Information
Calories: 510
Protein: 42g
Carbs: 76g
Fat: 4.0g
Five-spice duck with noodles
Tender duck and Chinese five-spice are a match made in marinade heaven. Add some sizzled onion, carrot, chestnut mushrooms and pak choi, drizzle in a little oyster sauce and tamari, finish with rice noodles and a spring onion garnish and you’ve got a fakeaway you’ll never forget.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Poultry
Allergens: Soya, Wheat
Cooking Instructions
Spice the duck
- In a bowl, stir together half the five-spice and half the tamari. Add the duck, stir well to coat and leave to marinate.
Grate, slice & fry!
- Coarsely grate the carrots. Peel and thinly slice the onions, then thinly slice the spring onions and mushrooms. Peel and crush the garlic, and finely grate the ginger.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the duck for 3-4 mins until browned all over, then remove from the pan and set aside.
- Spritz the frying pan with more cooking spray and fry the carrots, onions, half the spring onions, the mushrooms, garlic and ginger with the remaining five-spice for 5 mins.
Cook the noodles
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain and rinse.
Bring everything together
- Trim the pak choi and cut into bite-size pieces. Dissolve half the stock cube in 150ml boiled water (use all the stock and 200ml water for 4 portions).
- Add the pak choi to the veg, return the duck to the pan and fry for 1-2 mins, until the pak choi softens.
- Stir in the remaining tamari, the stock and oyster sauce. Add the noodles and warm through for 1 min.
Plate up
- Sprinkle over the remaining spring onions and serve.