The Briny Lemon: Thai Duck with Rice Noodles

Fast, light, nutritious, and delicious—that’s stir-fry with lean, cooked duck meat, fresh vegetables, warm rice noodles, and a sweet-and-sour sauce with just a hint of spice. Of course, we don’t always have cooked duck meat handy in the fridge (mine was from leftover Roast Duck with Apricot-Maple Glaze), so use cooked chicken or turkey as a substitute—still light and flavorful.

Note: If you can’t find super-thin rice noodles (typically twisted or knotted together in the box), use slightly thicker rice noodle sticks. Increase the amount to 4 ounces and the “steeping” time to 10 minutes.

Thin Rice Noodles

Serves 4

Ingredients

For the Sauce

3 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp sugar
1 tbsp chile garlic sauce

For the Duck and Noodles

3 oz thin rice noodles
1 tbsp peanut oil
4 red Thai chiles, thinly sliced
2 garlic cloves, thinly sliced
2 scallions, thinly sliced
1/2 small red bell pepper, cut into small squares
1/2 small yellow bell pepper, cut into small squares
1 stalk baby bok choy, chopped (leaves included)
2/3 lb shredded, cooked duck meat
2 cups baby spinach

Stir-Fry Vegetables and Garlic

Chopped Ingredients

Shredded Duck Meat

Preparation

For the Sauce

Place all ingredients in a bowl and whisk well to combine.

Stir-Fry Sauce

For the Duck and Noodles

Fill a medium pot about halfway with water and bring to a boil. Stir in the noodles. Remove from the heat and let stand 5 minutes, stirring a few times. Drain.

Cooked Rice Noodles

Heat a wok over medium-high heat and add the peanut oil. Add the Thai chiles, garlic, and scallions. Stir-fry 30 seconds.
Add the red and yellow bell pepper and bok choy. Stir-fry 3 minutes.
Add the duck meat, drained noodles, spinach, and sauce, tossing to combine. Reduce heat to medium and cook until hot throughout, 3 minutes.