Low Fat Duck Noodles
Delight in the flavors of this hearty yet health-conscious Low Fat Duck Noodles recipe, a perfect balance of indulgence and nutrition. Made with tender, skinless duck breast, whole wheat noodles, and vibrant vegetables like broccoli, carrots, and red bell peppers, this dish is elevated with a savory blend of low-sodium soy sauce, hoisin sauce, and rice vinegar. The ginger-garlic stir-fry technique infuses each ingredient with aromatic depth, while the sesame oil adds a subtle nuttiness. Ready in under an hour, this recipe offers a guilt-free way to enjoy rich duck paired with wholesome ingredients, making it an ideal choice for a satisfying lunch or dinner. Perfect for anyone seeking flavorful, low-fat meals!
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Recipe Information
Ingredients
- 2 pieces Duck breast (skinless)
- 8 oz Whole wheat noodles
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Hoisin sauce
- 1 tablespoon Rice vinegar
- 3 units Garlic cloves
- 1 inch piece Ginger (fresh)
- 4 stalks Green onions
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 cups Water
Instructions
Start by boiling 6 cups of water in a large pot. Add the whole wheat noodles and cook according to the package instructions until they are al dente. Once cooked, drain and set aside.
While the noodles are cooking, prepare the duck breast by patting it dry with paper towels. Sprinkle both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the duck breasts and cook for about 4-5 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let them rest for a few minutes before slicing thinly.
In the same skillet, add the sesame oil. Once heated, add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add sliced carrots, bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
In a small bowl, mix together soy sauce, hoisin sauce, and rice vinegar. Pour this sauce over the stir-fried vegetables and toss well to combine.
Add the cooked noodles to the skillet and carefully mix with the vegetables and sauce until everything is well coated. Turn off the heat.
Slice the green onions and sprinkle over the noodle mixture.
To serve, divide the noodles and vegetables among 4 bowls and top with slices of cooked duck breast. Serve immediately and enjoy your low fat duck noodles!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 15.6 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2186 mg | 47% | |
*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.
