Warm Duck Salad with Wokka Singapore Noodles

Author: Wokka

Category: Noodles

  • Prep time

    Prep time

    15 minutes

  • Cooking time

    Cooking time

    15 minutes

  • Total  time

    Total time

    30 min

  • Serves



  • Difficulty



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  • 2 x (380g) Duck breasts with skin on
  • 10 ml oil to coat pan
  • Salt to season
  • 220g Wokka Singapore Noodles
  • 2 green onions, sliced
  • 100g snow pea sprouts
  • 60g Baby Spinach, sliced
  • 140g Sugar pea snaps, sliced lengthways
  • 2 Tsp dark soy sauce
  • ½ cup (40g) Sunbeams flaked almonds, toasted


  • 2 tablespoons hoisin sauce
  • 1 tablespoon plum sauce
  • 2 tablespoons rice vinegar
  • ¼ cup (60ml) Peanut oil


  1. Step 1 - Make sure duck is moisture free by patting dry with paper towel
  2. Step 2 - Lightly score the skin and session with a pinch of salt.
  3. Step 3 - In a hot pan heat oil and cook duck breasts skin down approx 7 min until golden, turn and keep warm in oven till ready to serve
  4. Step 4 - Cook Wokka noodles per pack instructions and drain and rinse under cold water
  5. Step 5 - Combine noodles, onion, sprouts, spinach, sugar snaps in a large bowl with soy sauce and half the dressing.
  6. Step 5 - Serve duck pieces on noodle mixture
  7. Step 6 - Drizzle with remaining dressing
  8. Step 7 - Sprinkle with nuts

Dressing Combine ingredients in screw top jar, shake well.

Looking for a delicious noodle salad for the festive season? Wokka has a delicious recipe the family will love! If you’re lucky enough to be able to buy a Chinese BBQ duck it makes this recipe even easier

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