Chinese Style Mock Duck with Noodles
Dive into the savory, plant-based flavors of Chinese Style Mock Duck with Noodles—a quick, satisfying dish that’s perfect for a weeknight dinner or a crowd-pleasing option for vegans and vegetarians alike. Featuring tender, bite-sized pieces of canned mock duck (made from wheat gluten), stir-fried to golden perfection, and tossed with perfectly cooked egg-free noodles, this recipe is infused with the bold, aromatic notes of soy sauce, hoisin sauce, and a hint of Chinese five-spice powder. Fresh vegetables like baby bok choy, julienned carrots, and crunchy bean sprouts add vibrant color and texture, while garlic, ginger, and a touch of optional chili flakes bring depth to every bite. Finished with a sprinkle of toasted sesame seeds, this dish is a balanced, flavor-packed take on Chinese cuisine that’s ready in just 35 minutes. Perfect for vegan-friendly meal planning or anyone looking to explore Asian-inspired recipes, it’s a must-try for noodle lovers!
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Ingredients
- 200 grams Canned mock duck (wheat gluten)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Chili flakes (optional)
- 0.5 teaspoon Chinese five-spice powder
- 200 grams Egg-free wheat or rice noodles
- 1 medium Carrot (julienned)
- 1 medium Bell pepper (sliced)
- 200 grams Baby bok choy (chopped)
- 2 stalks Spring onions (sliced)
- 100 grams Bean sprouts
- 1 tablespoon Toasted sesame seeds
Directions
Step 1
Drain the canned mock duck, rinse well under cold water, and pat dry with paper towels. Tear the mock duck into bite-sized pieces and set aside.
Step 2
Cook the noodles according to the package instructions. Drain and toss with a drizzle of sesame oil to prevent sticking. Set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the mock duck pieces and stir-fry for 5-7 minutes until golden-brown. Remove from the wok and set aside.
Step 4
In the same wok, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Step 5
Add the julienned carrot, sliced bell pepper, and chopped baby bok choy to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Step 6
Reduce the heat to medium and return the cooked mock duck to the wok. Add the soy sauce, hoisin sauce, sesame oil, chili flakes (if using), and Chinese five-spice powder. Stir to combine and allow the flavors to meld for 2 minutes.
Step 7
Add the cooked noodles to the wok along with the bean sprouts and sliced spring onions. Toss everything together until evenly coated in the sauce and heated through.
Step 8
Transfer the mock duck noodles to serving bowls, garnish with toasted sesame seeds, and serve immediately.
Nutrition Facts
| Serving size | (1063.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1120.6 |
| Total Fat 50.3g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 23.3g | |
| Cholesterol 1.0mg | 0% |
| Sodium 3265.1mg | 0% |
| Total Carbohydrate 116.3g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 26.2g | |
| Protein 62.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 454.8mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1782.7mg | 0% |
Source of Calories