Hoisin Duck Noodles

Last updated on: March 10, 2026

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Hoisin Duck Noodles are what you get when a duck walks into a noodle bar and decides to become your new favourite weeknight dinner.

No jokes – this recipe is the fastest, tastiest, and sauciest way to turn a couple of duck breasts into a full-blown flavour bomb. We're talking slurpable egg noodles, crispy stir-fried veg, hoisin-glazed duck strips, and enough spring onions to make you feel like a mildly smug health guru.

I wanted to create something high in protein but still full of fun. Something that didn't scream “meal prep sadness” or require 28 obscure sauces from aisle 14 of the supermarket. I tested this a few ways – tried honey instead of hoisin (too sweet), swapped in chicken (good but not quite as smug), but the duck was a clear winner.

It’s sweet. It’s salty. It’s crunchy. It’s comforting.

It’s the type of dish that makes you forget you were ever tempted by another sad takeaway.

And yes, it’s protein-packed – with around 35g of protein per serving, thanks to our feathery friend.

What are Hoisin Duck Noodles?

Hoisin Duck Noodles is a stir-fry-style dish made with strips of duck breast, egg noodles, hoisin sauce, crunchy greens, and zingy aromatics.

It takes inspiration from classic Chinese flavours but keeps things light, fresh, and fast.

You’ll find it in restaurants, sure, but this homemade version is far less oily, far more protein-rich, and takes only 20 minutes to pull off – chopsticks optional (but strongly encouraged for flair).

Key Ingredients

Duck Breasts. The star of the show. Rich, juicy, and delightfully fancy for a midweek meal. High in protein and full of flavour. What a bird.

Egg Noodles. Slurp central. These springy strands soak up the sauce like they were born for it. Use dried ones to keep things simple and pantry-friendly.

Hoisin Sauce. Sweet, salty, sticky – the holy trinity of sauce sensations. This is what gives the dish its signature flavour and glossy shine.

Soy Sauce. Because hoisin needs a salty sidekick. Adds depth and makes everything a little more umami and addictive.

Sesame Oil. A tiny drizzle = big nutty aroma. It’s the secret scent that makes everyone think you're a proper chef.

Rice Vinegar. A splash of acidity to cut through the richness. Keeps everything zingy and fresh.

Garlic. Stir-fried for 30 seconds so it doesn’t go bitter. Adds that necessary punch of savoury.

Ginger. Fresh and fiery. Helps balance the richness of the duck and plays very well with hoisin.

Bok Choy or Spinach. A bit of green to make it feel healthy. Plus, they cook super quick, so you’ve no excuse.

Mangetout. Crunchy and sweet – like peas with personality. Don’t skip 'em.

Spring Onions. Chopped and sprinkled with flair. The perfect garnish and the ultimate textural contrast.

Sesame Seeds. Tiny but mighty. They’re the glitter of the noodle world.

Red Chilli. Optional but recommended – because life’s too short for bland food.

Hoisin Duck Noodles

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Quick hoisin duck noodles with crispy veg, juicy duck & glossy sauce. Ready in 20 mins!

• Total Time: 20 mins
• Yield: 3 1x

Ingredients

Scale 1x2x3x

180g dried egg noodles

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon rice vinegar

2 skinless duck breasts (300g total)

1 tsp oil

10 g garlic, minced

10 g ginger, minced 1 tablespoon olive oil

100g spinach or chopped bok choy

150g mangetout

2 spring onions, sliced

1 tablespoon sesame seeds

Fresh red chilli, sliced

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Instructions

Cook the egg noodles in boiling water according to packet instructions. Drain, rinse and set aside.

Combine the hoisin sauce, soy sauce, sesame oil and rice vinegar in a glass, mix through and set aside.

Trim any remaining fat from the duck breasts and slice into strips. Heat the oil in a wok on a high heat and cook duck until it is browned.

Add garlic and ginger, stir-fry for 30 seconds. Add bok choy and spinach, stir-fry for 2–3 minutes until just tender.

Add noodles, pour over the sauce and toss everything together for 2–3 minutes until heated through and well coated.

Divide between bowls, top with sliced spring onions, sesame seeds, and optional chilli slices.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main Course
• Method: Hob
• Cuisine: Chinese

Nutrition

• Serving Size: 1
• Calories: 498
• Fat: 18 g
• Carbohydrates: 55 g
• Protein: 29 g

Recipe Video

Keeping Hoisin Duck Noodles Fresh For Later

To Store

Pop your hoisin duck noodles in an airtight container and refrigerate. Best eaten within 2–3 days – though good luck resisting that long.

To Reheat

Reheat in a frying pan or wok with a splash of water or soy sauce to loosen things up. Avoid the microwave unless you like rubber duck (don’t do it).

To Freeze

Technically you can freeze it, but the texture of the veg and noodles can go a bit mushy. Freeze the cooked duck and sauce on its own instead, then stir-fry fresh noodles and veg when you're ready to devour.

FAQs

Can I use chicken instead of duck?

Absolutely. Chicken thighs work best for richness, but chicken breast will do in a pinch. Just don’t call it hoisin duck noodles or the poultry police might show up.

Is hoisin duck noodles healthy?

It’s got lean protein, loads of veg, and a sensible amount of carbs – that’s practically a salad. In seriousness, it’s balanced and high in protein, especially compared to your average takeaway.

What noodles should I use?

Dried egg noodles are your best bet. They're quick, cheap, and slurpable. Udon or rice noodles would also work if you're feeling wild.

Can I make hoisin duck noodles gluten-free?

Yes! Swap to gluten-free noodles and double-check your hoisin and soy sauces. There are gluten-free versions of both that taste just as fab.

Is this good for meal prep?

Oh yes. Hoisin duck noodles keep well and reheat like a dream. Just don’t dress it too early – keep the sauce separate until reheating if you’re getting really organised.

If you liked Hoisin Duck Noodles, try these:

Manchurian Chicken. Think sticky, spicy, sweet – this Manchurian Chicken recipe is all the bold flavours you love from Indo-Chinese cuisine, without the greasy aftermath. It’s high in protein, bursting with saucy goodness, and dangerously moreish. Serve it with rice, noodles or straight off the spoon. No judgement here.

Beef Chow Mein. A takeaway classic, but made in your own kitchen (and without the suspiciously shiny oil slick). This Beef Chow Mein is packed with lean protein, tender noodles, and enough veg to make your mum proud. Quick, tasty, and ready faster than your local delivery app can load.

Korean Chicken. Sweet, spicy and totally addictive, this Korean Chicken recipe brings big BBQ vibes without the actual barbecue. Made with a gochujang glaze that clings to juicy chicken like its life depends on it. Serve with rice, wrap in lettuce, or stuff into your face immediately.

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Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.