Crispy Duck Noodle Bowl
A crispy Asian-style duck noodle bowl with bean sprouts, bok choy and shiitake mushrooms, finished with tamari and oyster sauce, served over sticky rice.
Ingredients
Instructions
Score the duck breast in a crosshatch pattern, season it, then place skin-side down in a hot pan to render the fat, about 8 minutes.
Add the bean sprouts, bok choy and shiitake mushrooms, cooking until softened, about 3 minutes.
Stir in the tamari and oyster sauce for a final minute.
Cook the sticky rice separately and fluff with a fork.
Let the duck simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sticky rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.