The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warming Sesame & Chilli British Duck Noodle Soup
This comforting ramen bowl is bursting with flavour. Fiery chilli, umami miso paste and warm ginger make the perfect broth. Melt-in-your-mouth, slow-cooked British duck is the star of the show. Crunchy sugar snaps, leafy pak choi and earthy mushrooms complete the dish.
High protein
7 plants
Serving size
Ingredients
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 120g chestnut mushrooms
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 chilli
- 2 pak choi
- 80g sugar snap peas
- 225g bamboo shoots (bamboo shoots, water, citric acid)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 642
Protein: 49g
Carbs: 44g
Fat: 30g
Warming Sesame & Chilli British Duck Noodle Soup
This comforting ramen bowl is bursting with flavour. Fiery chilli, umami miso paste and warm ginger make the perfect broth. Melt-in-your-mouth, slow-cooked British duck is the star of the show. Crunchy sugar snaps, leafy pak choi and earthy mushrooms complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large baking dish & a measuring jug
Duck time
- Place the duck and all its juices into the large baking dish. Season with salt and pepper
- Roast for 20-25 mins / air fryer 16-18 mins, until golden
Cook the noodles
- Meanwhile, trim and cut the pak choi into bite-sized pieces. Drain the bamboo shoots. Thinly slice the mushrooms
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Make the broth
- Return the empty saucepan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and cook for 4-5 mins, until golden and softening. Season with salt and pepper
- Add the ginger & garlic paste, miso, tamari, stock powder and 1l water. Stir to combine, bring to the boil and simmer for 4-5 mins, until reduced slightly
- Add the pak choi, sugar snap peas and bamboo shoots and simmer for another 2-3 mins, until the veg is cooked
Last bits & plate up
- Deseed and finely dice the chilli. Once cooked, shred the duck using two forks, discarding the bones
- Serve the noodles into bowls, then ladle over the broth. Top with the shredded duck. Scatter over the chilli (use less for less heat) and sesame seeds to finish
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