Hoisin duck stir fry, with some fresh vegetables and delicious rice noodles, is one of those dinners that we always look forward to in this house.
Hoisin sauce is incredibly easy to make. For this particular dinner, I used leftover hoisin sauce from when I made Roast Duck with Chips and Hoisin Sauce, and I used leftover roast duck from that meal too: combined with vegetables and noodles, it makes a delicious and very fast dinner.
You can substitute the homemade hoisin sauce for a shop bought one, but trust me when I say it won’t be as delicious!
Ingredients, Substitutions and Variations
- Soy sauce, peanut butter, rice vinegar, sesame oil, garlic powder – these are the ingredients for your hoisin sauce.
- Leftover roast duck – this recipe is best made using leftover roast duck. Alternatively, you can buy precooked duck, or roast some duck legs and pick the meat off before starting the recipe.
- Bell peppers and mushrooms – you can use any vegetables you prefer in this stir fry. Mange tout, asparagus and peas would all be very nice.
- Rice noodles – flat rice noodles are great here because they are the perfect vehicle for that sticky hoisin sauce. Still, you can use any noodles you like, or even switch for rice.
Top Tips
- Making the sauce You can double up the sauce recipe – any extra will keep in the fridge for up to 3 weeks.
- Get ahead The hoisin duck stir fry is best made fresh, however you can make the sauce in advance and keep it in the fridge until you’re ready to cook.
- Alternatives This stir fry would also be great with leftover roast chicken, pork or beef. It’s a perfect way of using up leftovers after a roast dinner.
Hoisin Duck Stir Fry
Ingredients
For the hoisin sauce
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon garlic granules
For the stir fry
- 1 tablespoon sesame oil
- 400 grams leftover roast duck shredded
- 2 bell peppers any colour
- 250 grams chestnut mushrooms
- 600 grams rice noodles straight to wok variety
Instructions
- Start by making your hoisin sauce. Put all of the hoisin sauce ingredients into a jug and blend with a stick blender until thick and smooth.
- Heat the sesame oil in a wok over a high heat. Slice the bell peppers and mushrooms and add to the wok. Stir fry for 2 minutes, then add the duck. Stir fry for another minutes.
- Add the noodles and hoisin sauce. Continue to stir fry until the noodles have loosened and everything is coated in the hoisin sauce. Serve immediately.
More Ideas for Using Up Leftovers
One of the best things about cooking a big roast is the leftovers. In fact, I sometimes think the leftover meal the next day is even better! With a little creativity, yesterday’s dinner can turn into something completely different and just as delicious.
If you enjoy finding clever ways to use up what’s already in the fridge, do take a look at my Leftovers recipe hub, where I’ve gathered together plenty of recipes designed to transform leftovers into easy weeknight dinners.
A few of my favourite leftover recipes include:
- Leftover Ham Pie – a wonderfully comforting pie that’s perfect for using up leftover ham.
- Leek and Ham Pasta – creamy, cosy and ready in no time.
- Leftover Roast Chicken, Leek and Mushroom Filo Pie – golden, crisp filo pastry filled with a rich, savoury chicken and leek filling.
