Light Hoisin Duck Breast, Rice Noodles & Spinach Plate
Ready in about 27 minutes, this punchy duck breast and rice noodles dish is built for fat-loss phases — 627 kcal and 51g protein.
Ingredients
- 150g Duck Breast
- 130g rice noodles
- 80g edamame beans
- 80g spinach
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the edamame and spinach, then measure out the sauce ingredients.
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2
Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.
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3
Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the edamame and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: rice noodles first, then the veg and duck breast, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.