Red Curry Duck Noodle Bowl with Egg Noodles and Bok Choy

A comforting and flavorful noodle bowl featuring tender duck breast, egg noodles, crisp bok choy, and a rich red curry sauce. Garnished with fresh cilantro and lime.

Prep Time

20 minutes

Total Time

55 minutes

Calories

1250 kcal

Difficulty

Medium

Equipment

4 items

Cost

£7.65/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

2lbDuck Breast(Skin on)

£18.00

12ozEgg Noodles(Dried or fresh)

£1.20

2headsBok Choy(Chopped)

£3.00

3tbspRed Curry Paste(Adjust to taste)

£2.50

2cansCoconut Milk(Full-fat)

£3.00

2tbspFish Sauce(Optional, adjust to taste)

£0.30

1tbspPalm Sugar(Or brown sugar)

£0.20

1tbspVegetable Oil

£0.05

1Lime(Cut into wedges)

£0.30

0.3cupFresh Cilantro(Chopped)

£0.75

1Red Bell Pepper(Sliced)

£0.80

1cupChicken Broth(Optional, for thinning sauce)

£0.50

Total Cost

£30.60

£7.65 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
2.
Heat a large oven-safe skillet over medium heat. Place the duck breast skin-side down in the skillet and cook for 8-10 minutes, until the skin is crispy and golden brown. Pour off excess fat.
3.
Flip the duck breast and cook for another 3-5 minutes for medium-rare, or longer to your desired doneness. Transfer the skillet to the oven and cook for an additional 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 10 minutes before slicing thinly.
4.
While the duck is cooking, cook the egg noodles according to package directions. Drain and set aside.
5.
In a wok or large skillet, heat the vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
6.
Pour in the coconut milk and bring to a simmer. Add the fish sauce and palm sugar. Stir until the sugar is dissolved.
7.
Add the sliced red bell pepper to the curry sauce and simmer for 5 minutes, or until softened.
8.
Add the bok choy to the curry sauce and cook for 2-3 minutes, until slightly wilted.
9.
Divide the egg noodles among bowls. Top with the red curry sauce and bok choy.
10.
Arrange sliced duck breast over the noodles and curry.
11.
Garnish with fresh cilantro and lime wedges. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (600g)

1250 kcal / 5230 kJ

Carbs

65g

25% of RDA

Fat

85g

121% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

25 g

28% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

50 g

250% of RDA

Chef's Tips

For extra crispy duck skin, score the skin well and ensure the skillet is hot before adding the duck.

Adjust the amount of red curry paste and fish sauce to your taste preference.

If the curry sauce is too thick, add a splash of chicken broth to thin it out.

For a vegetarian option, substitute the duck breast with tofu or tempeh.

You can add other vegetables to the curry, such as mushrooms, bamboo shoots, or water chestnuts.

Cooking Equipment

Oven

Stove

Large Pot

Wok or Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...