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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Recipe Information
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
Instructions
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.
Cook the noodles according to the package instructions. Drain and toss with a drizzle of sesame oil to prevent sticking. Set aside.
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.
In the same wok, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
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.
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.
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.
Transfer the mock duck noodles to serving bowls, garnish with toasted sesame seeds, and serve immediately.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 448 mg | 10% | |
*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.
