Heart-Healthy Duck Noodles
Elevate your weeknight dinner game with this "Heart-Healthy Duck Noodles" recipe, a delicious and nutrient-packed meal that’s perfect for healthy eaters and comfort food lovers alike. Featuring tender, marinated slices of skinless duck breast, protein-rich whole wheat noodles, and a vibrant medley of stir-fried vegetables like broccoli, red bell pepper, and carrots, this dish blends bold, savory flavors with a touch of sweetness from honey. The zesty marinade, infused with garlic, fresh ginger, low-sodium soy sauce, and rice vinegar, makes every bite sing with well-balanced flavor while staying mindful of heart-health benefits. Ready in just 40 minutes, this easy yet impressive recipe is topped with fresh green onions and cilantro for a burst of freshness. Whether you’re searching for wholesome noodle recipes, creative duck dishes, or a quick dinner idea packed with flavor, this dish hits every mark.
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Recipe Information
Ingredients
- 1 piece (approximately 200g) Duck breast (skinless)
- 200 grams Whole wheat noodles
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 tablespoon (finely grated) Fresh ginger
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 medium (sliced) Red bell pepper
- 1 cup Broccoli florets
- 1 medium (julienned) Carrot
- 2 pieces (thinly sliced) Green onions
- 0.25 cup (chopped) Cilantro
- 0.25 teaspoon Black pepper
Instructions
Start by marinating the duck breast. Slice it thinly against the grain and set aside.
In a large bowl, mix together 1 tablespoon of the olive oil, garlic, ginger, soy sauce, rice vinegar, honey, and black pepper.
Add the sliced duck to the bowl and coat well with the marinade. Let it sit for at least 10 minutes while you prepare the vegetables.
Bring a pot of water to a boil and cook the whole wheat noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add the remaining tablespoon of olive oil.
Add the marinated duck slices to the skillet and cook for about 3-4 minutes on each side until the duck is cooked through and slightly browned. Remove the duck from the skillet and set aside.
In the same skillet, add the red bell pepper, broccoli, and carrot. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender.
Add the cooked noodles and the cooked duck back to the skillet. Toss everything together to combine, allowing the flavors to meld.
Remove from heat. Serve the duck noodles hot, garnished with green onions and chopped cilantro on top.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 26.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1320 mg | 28% | |
*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.
