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Teriyaki duck ramen
This sophisticated Asian-style ramen with teriyaki duck breast fillet is actually very quick and easy to make.
Total time
30 mins
Preparation time:
10 mins
Cooking time:
20 mins
Nutrition facts (per portion):
2292 kJ / 548 kcal
Fat:
28,2 g
Protein:
31,9 g
Carbohydrates:
39,9 g
Saturated fat:
28,2 g
Ingredients for 2 portion(s)
- 250 g duck breast fillet
- 1 small piece of ginger, approx. 1 cm
- 1 tbsp Kikkoman Toasted Sesame Oil
- 1-2 tbsp Kikkoman Teriyaki Marinade
- 200 g green beans
- 100 g ramen noodles (alternative: e.g. linguine or spaghetti)
- 3-4 tbsp Kikkoman Ramen Soup Base
- 540 ml Water
- 80 g fresh alfalfa sprouts
Preparation
- Fry the duck breast with the chopped ginger in the heated sesame oil for 3-5 minutes on each side, remove, brush with the teriyaki marinade and cook in the preheated oven at 200°C for 15-20 minutes.
- Cook the beans in boiling water for about 10 minutes. Prepare the noodles according to package instructions.
- Bring approx. 540 ml water to the boil in a pan, mix with the Ramen Soup Base and divide into 2 bowls.
- Add the cooked noodles. Slice the duck breast, arrange on top with the beans and sprouts and serve.
Tip: For a vegetarian version, replace the duck meat with tofu.
Used products in this recipe
Total time
30 mins
Preparation time:
10 mins
Cooking time:
20 mins
Nutrition facts (per portion):
2292 kJ / 548 kcal
Fat:
28,2 g
Protein:
31,9 g
Carbohydrates:
39,9 g
Saturated fat:
28,2 g
Ingredients for 2 portion(s)
- 250 g duck breast fillet
- 1 small piece of ginger, approx. 1 cm
- 1 tbsp Kikkoman Toasted Sesame Oil
- 1-2 tbsp Kikkoman Teriyaki Marinade
- 200 g green beans
- 100 g ramen noodles (alternative: e.g. linguine or spaghetti)
- 3-4 tbsp Kikkoman Ramen Soup Base
- 540 ml Water
- 80 g fresh alfalfa sprouts