Cantonese Longevity Noodles with Roast Duck and Ginger Scallion Sauce

Celebrate a long life with these auspicious noodles, featuring tender roast duck and a vibrant ginger scallion sauce. Inspired by authentic Cantonese flavors, this dish is perfect for special occasions.

Prep Time

20 minutes

Total Time

35 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£3.12

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

1lbLong, dried egg noodles (unbroken)(Look for Cantonese-style egg noodles if possible. Ensure noodles remain unbroken to symbolize longevity.)

£1.50

1lbRoast duck(Pre-roasted duck is ideal for convenience. Can be purchased from a Chinese BBQ restaurant or homemade. Shredded or chopped into bite-sized pieces.)

£8.00

6stalksScallions(Finely chopped, white and green parts separated.)

£1.00

2inchesFresh ginger(Peeled and minced finely.)

£0.50

3clovesGarlic(Minced finely.)

£0.20

4tablespoonsSoy sauce(Light soy sauce preferred for flavor and color.)

£0.25

2tablespoonsShaoxing rice wine(Adds depth of flavor; can substitute with dry sherry.)

£0.30

2tablespoonsSesame oil(Toasted sesame oil for aroma.)

£0.40

4tablespoonsVegetable oil(For cooking the sauce.)

£0.10

0.3cupChicken broth(Adds moisture and flavor to the sauce. Can substitute with water.)

£0.15

1teaspoonSugar(Balances the saltiness of the soy sauce.)

£0.01

0.3teaspoonWhite pepper(Adds a subtle warmth.)

£0.05

Total Cost

£12.46

£3.12 per serving

The Method

1
Cook the Noodles: Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package directions, ensuring they remain unbroken. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Toss with 1 tablespoon of sesame oil to prevent sticking further.
2
Prepare the Ginger Scallion Sauce: In a wok or large skillet, heat the vegetable oil over medium heat. Add the minced ginger and garlic, and stir-fry until fragrant, about 30 seconds. Be careful not to burn the garlic.
3
Add Sauce Ingredients: Add the white parts of the scallions to the wok and stir-fry for another 30 seconds. Then, add the soy sauce, Shaoxing rice wine, chicken broth, sugar, and white pepper. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce slightly thickens.
4
Combine and Serve: Add the cooked noodles and shredded roast duck to the wok with the ginger scallion sauce. Toss gently to coat everything evenly. Add the remaining green parts of the scallions and the remaining 1 tablespoon of sesame oil.
5
Serve immediately: Plate the noodles and duck mixture while hot. Garnish with additional sliced scallions, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

To reheat the duck without drying it out, wrap it in foil and steam it for a few minutes.

Adjust the amount of soy sauce to your preference. Taste and adjust as needed.

For a spicier kick, add a pinch of red pepper flakes to the sauce.

Ensure the noodles are cooked al dente to prevent them from becoming mushy when tossed with the sauce.

Cooking Equipment

Large pot

Wok or large skillet

Measuring cups and spoons

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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