Hoisin duck stir-fry

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Hoisin duck stir-fry
  • 1 tablespoon peanut oil
  • 1 tablespoon finely grated ginger
  • 2 garlic cloves, crushed
  • 1 red chilli, finely sliced
  • 1 barbecued duck, skin removed, flesh sliced
  • 1/4 cup hoisin sauce
  • 450 gram packet hokkien noodles
  • 1 tablespoon chicken stock
  • 1 bunch chinese broccoli, cut into 5 cm lengths
  • 120 gram bag baby english spinach


Hoisin duck stir-fry
  • 1
    Heat oil in a large wok or frying pan on high. Stir-fry ginger, garlic and chilli for 1 minute, until aromatic.
  • 2
    Stir in duck and hoisin sauce. Then add noodles and a little stock.
  • 3
    Stir-fry for 2-3 minutes, to heat through. Add greens and toss together, until beginning to wilt. Add more stock if required. Remove from heat and serve.


This stir-fry also works well with leftover cooked chicken thigh or pork fillet. You can buy barbecued ducks from Asian supermarkets - or some good supermarkets. If unavailable, you can use barbecued chicken, though the flavour will be different.

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