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Peking duck pancake bowl
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delectable bowl with savory noodles, succulent duck, abundant veggies, and crispy pancakes.
Ingredients:
  • 2 x 90g bundles dried soba noodles
  • 560g pkt Peking Flavoured Duck Breast Pancake Kit
  • 3 tsp sesame oil
  • 200g fresh shiitake mushrooms, halved
  • 2 green shallots, cut into 4cm lengths
  • 1 garlic clove, crushed
  • 6.00 gm sesame seeds
  • 36.40 gm olive oil
  • 4 baby cucumbers (qukes), thinly sliced lengthways
  • 1 carrot, peeled, shredded
  • 80g bean sprouts, trimmed
Instructions:
  • Cook the noodles in a saucepan of boiling water according to package instructions, then drain and rinse under warm water.
  • Unwrap the Peking Duck Kit. Slice the pancakes into 1cm-wide strips, keeping the duck and hoisin sauce aside for later.
  • 1. Heat olive oil in a small non-stick pan. Cook pancake strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt.
  • Heat up the duck according to the package instructions.
  • Heat sesame oil in a large non-stick frying pan over medium heat. Cook mushrooms until golden, about 3-5 minutes. Add shallot and garlic, cook until aromatic, about 1 minute. Stir in sesame seeds and toast lightly for 1 minute. Set aside.
  • Layer the noodles, cucumber, carrot, duck, mushroom mixture, and bean sprouts in a bowl. Sprinkle pancake crisps on top and finish with a drizzle of the reserved hoisin sauce.

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