Low Sodium Duck Noodles

Elevate your dinner table with this delightful recipe for Low Sodium Duck Noodles—a perfect balance of rich flavors and heart-healthy ingredients. This dish features tender, oven-roasted duck breast paired with silky rice noodles, all nestled in a fragrant broth made with low sodium chicken stock, fresh ginger, and garlic. Colorful carrots, crisp bok choy, and a dash of low sodium soy sauce add layers of nutrients and flavor, while a touch of sesame oil lends a nutty finish. Perfect for a cozy meal, this recipe is ideal for those seeking a sophisticated yet health-conscious alternative to traditional noodle soups. Ready in just about an hour and serving four, it's a satisfying combination of savory, fresh, and umami-packed goodness. Garnish with green onions and cilantro for a refreshing touch, and get ready to savor every spoonful!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 piece (approx. 200 grams) Duck breast, skinless
• 3 cups Low sodium chicken broth
• 200 grams Rice noodles
• 1 inch piece, sliced Ginger, fresh
• 2 cloves, minced Garlic
• 1 medium, julienned Carrot
• 2 heads, roughly chopped Bok choy
• 2 stalks, sliced Green onions
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons, chopped Cilantro
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small pan, heat the sesame oil over medium heat. Add the ginger slices and minced garlic, sauté until fragrant, about 2 minutes. Remove from heat and set aside.

Step 3

Heat a skillet over medium-high heat. Sear the duck breast on each side until golden, about 4 minutes per side.

Step 4

Transfer the duck breast to a baking sheet and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for about 5 minutes before slicing thinly.

Step 5

In a large pot, bring the low-sodium chicken broth to a simmer. Add the sautéed ginger and garlic mixture.

Step 6

Add the julienned carrot and cook for 3 minutes.

Step 7

Add the rice noodles to the simmering broth and cook according to the package instructions, usually about 5 minutes.

Step 8

Stir in the bok choy, sliced green onions, low sodium soy sauce, and black pepper. Let everything cook together for an additional 2 minutes until the bok choy wilts.

Step 9

Divide the cooked noodles and veggies among four bowls. Top each with slices of duck breast.

Step 10

Garnish with chopped cilantro and serve warm, offering extra soy sauce on the side for those who wish.

Nutrition Facts

Serving size	(1616.7g)

Amount per serving	% Daily Value*
Calories	775.4

Total Fat 20.3g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 160mg	0%
Sodium 3596.6mg	0%
Total Carbohydrate 69.2g	0%
Dietary Fiber 9.0g	0%
Total Sugars 7.7g
Protein 79.3g	0%

Vitamin D 0IU	0%
Calcium 461.1mg	0%
Iron 12.8mg	0%
Potassium 2798.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 40.8%

Carbs: 35.6%