Ginger duck stir-fry with noodles
A Vietnamese dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Vietnamese
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Duck breast560 g (140 g)
- Rice noodles280 g (70 g)
- Fresh ginger24 g (6 g)
- Spring onion / scallion60 g (≈ 4 spring onions) (15 g (≈ 1 spring onion))
- Soy sauce48 g (12 g)
- Honey20 g (5 g)
- Broccoli280 g (70 g)
Method
- Slice duck thinly; stir-fry 3 minutes, remove.
- Stir-fry broccoli and ginger; add noodles, soy and honey.
- Return duck; top with spring onion.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 499
- protein
- 33 g
- fat
- 9 g
- carbs
- 69 g
- sugar
- 6 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes