I have to admit. Asian food is one of my most favorite meals to eat. This Duck Stir Fry Noodles is definitely top of my favorites.
Duck Stir Fry Noodles is a dish that I love to make either as a More Recipe for any Asian style meat dish that I cook or even as a main meat dish. It is definitely a One Pot Wonder as well. I love preparing and eating Asian dishes. Whether the dish is stir fry, main meat dishes or soups. The dishes are quick and easy to prepare if you have all the right ingredients. I can feed a whole household with stir fry dishes. Everyone loved this dish. Using deli BBQ duck is a nice alternative to the basic proteins such as chicken, pork, beef and seafood. All stir fry’s whether it be rice or noodles is always a go to for me. As I stated in my Air Fryer Crispy Pork Belly Recipe, I really enjoy going to the deli at the Asian Markets and purchasing precooked meats. I have 3 favorites I always get, and they are Crispy Pork Belly, BBQ Pork and Duck. I purchase the whole duck and have them chop it for me. I utilize it in at least 3 meals. I freeze it in portions and add it to stir fry’s or even just reheat it and eat it on its own with green onion pancakes and hoisin sauce, yum.
Small Facts About Chinese Roasted Duck
Ducks were domesticated by the Chinese as early as 4000 years ago. Roasted duck was a dish that was sold door to door in early Chinese Culture and is a highly regarded meat and has been served to royalty throughout the ages is still served in many Asian dishes. The Chinese people believe that duck has many medicinal properties, and they utilize the entire bird to make healing broths and dishes. I always feel good after I have eaten of meal with duck. My granddaughter Janelle really loves duck and I try to always make sure I have some on hand in the freezer to make her something great for dinner and of course for her doggy bag to take home.
Easy and Quick Recipe
This meal is fast and easy to make as your protein is already cooked. All you need to do is remove the duck meat from the bones and the skin. Keep the skin as it will give the dish a great Umami boost to the dish later.
Once the duck meat is separated cut it into smaller cubes and set aside. Decide on what ingredients you want or have on hand. I utilized Carrots, onions and sweet bell peppers. This dish can be made with so many different varieties of noodles but my favorite for stir frying is Asian egg noodles. I find that they keep their texture and shape well in stir fry’s. Of course, there is a stir fry sauce that you need to make. I always make my own sauces for any Asian dish I cook. I really don’t like the package sauces. The ingredients always scare me. Eating foods made with words I can’t pronounce or understand is not good eating to me. There are staple ingredients that I must keep on hand for cooking Asian meals.
Most Popular Asian Ingredients
Cooking authentic Asian food requires the proper ingredients. Yes, substitution's can be made with North American pantry products but nothing beats original Umami flavors that come with authentic Asian ingredients. Here is a list of must haves for your pantry that I use. The flavors that give Asian cuisine its distinctive taste is the formula for perfect cuisine, Bitter, Sweet, Sour, Salty and Umami
(Umami is Savory). Always remember this formula when cooking all your meals. These are the receptors in our taste buds and when all are ignited you have a wonderful taste experience.
Light and Dark Soy Sauce - Have both varieties on hand. Dark Soy Sauce is thicker and sweeter than normal or Light Soy and it is more suitable in cooking in dishes as to using it as a condiment. It gives a rich dark color to your dishes as well.
Sesame Oil - Is an essential ingredient for Asian cooking. Toasted Sesame Oil and Seeds give Chinese and Asian dishes that distinct flavor. Utilize this oil in small amounts as the fragrance and flavor can overwhelm a dish.
Vinegars - Rice Wine Vinegar, Black Vinegar and just regular White Vinegar. Vinegar adds that tangy sour note to Asian dishes.
Cooking Wine - I use Shao Xing Wine. It is a rice wine. You may use any other that you prefer but I will never substitute this wine. It really gives the dish a combination that is a little acidic, a bit salty and not very sweet and savory all in one.
Crispy Chili Oil – Whenever I want some heat in my dish, I add Crispy Chili Oil. It not only adds flavor to a dish but also adds a beautiful color and the crispiness of the pepper adds texture.
Fish Oil – Depending on the region of the Asian cuisine dish that I am making, this sauce is a must. East and south Asian countries utilize fish sauce in dishes.
Dried Mushrooms – This adds that wonderful Umami flavor. Mushrooms are a flavor enhancer and can be used dried, ground or rehydrated. Great way to get that Umami flavor in your dish. My favorite is Dried Shitake Mushrooms. Try them and they last for months in your pantry.
Fermented Black Beans – These beans are not the same as regular black beans in a can. They are black soybeans and add an exciting Salty flavor in dishes.
Five Spice Powder – This is a blend of Peppercorns, Star Anise, Cinnamon, Fennel and Cloves. It is described as Sweet, Spicy, earthy and aromatic.
There are many other pantry items you can keep on hand that are essential such as variety of noodles and rice blends. Rice Noodles, Egg Noodles are just a couple of suggestions. Additional sauces that also add great flavor are oyster, hoisin and peanut sauce. Ginger and Garlic are also a must, fresh or minced in a jar version is fine. I always have these two in my fridge. I even freeze the raw ginger and just grate it when I need it.
Not all these ingredients are available in Major Grocery Stores. Take a trip to your closest Asian Market and open your world to a new culinary experience. Most products are in English and Chinese, and I usually can find them all just by taking my time browsing through every aisle.
The Stir Fry Sauce compliments the duck and adds great flavor to the noodles. It is comprised of Shao Xing wine, light and dark soy sauce, hoisin sauce, sugar, black vinegar, crispy chili oil and sesame oil and garlic. This sauce covers all taste requisites of Bitter, Sweet, Sour, Salty and Umami.
Stir Fry dishes utilize many ingredients and flavors. These ingredients need to be added to the pan in a consecutive sequence with no delays in between. So having all ingredients out and ready to go will make this dish easy and fast to prepare.
Purchasing your duck from the Asian Market Deli is convenient as you can order it chopped up for you. Just remove the meat from the bones. Also remove the skin and place it separately aside from the meat.
The next step is to slice the bell pepper and carrot into julienne strips. Crush and mince 2 fresh garlic cloves or measure out 2 tsp of prepared minced garlic in jar.
The last step before cooking is to prepare the sauce in a container.
Have everything close at hand to where you will be cooking. This will give you easy and fast access to each ingredient as you add them to the fry pan.
As I stated above. When cooking a stir fry it is done quickly in sequence so having your stir fry ingredients combined ahead will allow you to just add it all at once instead of each ingredient separately.
There is no special order to mixing these ingredients. Just measure out each into a container and stir. Now I can understand if you don't happen to have Black Vinegar on hand in your pantry. You can substitute Black Vinegar with Rice Wine Vinegar. I strongly suggest purchasing black vinegar. It is a rice vinegar that is dark and is aged. It gives a sweet but smoky flavor to your dishes. It really adds that Unami punch.
Prepare your noodles according to directions on pkg. There is such a large variety of Asian noodles on the market. Cooking time and methods are different according to type of noodle. An example would be egg noodles take a little longer to cook than rice noodles that cook very quickly.
Cook noodles till they are al dente. They will cook more once they are added to the stir fry. Drain noodles and place them in a bowl of ice and water. This will stop the cooking process quickly. Once the noodles are cooled. Drain them and set aside.
Place duck skin into cold fry pan. Turn element onto medium high. Cook the skin till it is crispy, not burnt. Remove from pan and place on paper towel.. Set this aside. It is not used until end of cooking the dish. Do not drain oil in pan from duck skin. We will be using that.
Step 1. Keep the frying pan hot after crisping duck skin. Add raw cut vegetables to the hot oil. Omit the green onion for now, keep it on the side with the crispy duck skin. You should hear a wonderful sizzle noise and the aroma from the vegetables with the duck grease is superb.
Step 2. Once the vegetables are opaque, add your homemade sauce. Bring this up to a high simmer.
As soon as your pan sauce is at high simmer, add duck meat. Mix duck meat into the sauce in pan to coat the duck meat.
Once the duck meat is coated with the sauce add your noodles. Stir Fry quickly.
I love the perfect kick that crispy chili peppers in oil gives to my asian dishes. So I add that at the end and mix it through the stir fry. You can decide how much you want to add according to your personal level of heat.
The final steps adds a perfect crunchy texture to this stir fry. I love the skin of a duck. Chop up the fried duck skin. Also cut up the green onion as well.
Sprinkle the chopped duck skin and green onion onto the stir fry as garnish and extra flavor. Now all you have to do is enjoy eating this delicious dish. I didn't need to add any condiments such as salt, pepper or soya sauce. It was flavored so well.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thank you for visiting Meat and More Recipes. It gives me great joy to share my version of recipes with you and your family and friends. Feel free to adjust or add any ingredients you like to make it more enjoyable for your tastes.