One of the easiest things to do is buy a pre-cooked duck to shred up and use the meat in fresh dishes like this hokkein noodle and red cabbage dinner.






Skill level

Average: 3.6 (9 votes)


  • 500 g fresh Hokkien noodles
  • 60 ml (¼ cup) vegetable oil
  • 1 small head red cabbage, separated and torn into 5-cm pieces
  • 5 garlic cloves, finely chopped
  • ½ Cantonese roast duck, meat and skin stripped and cut into bite-sized pieces
  • 230 g (2 cups) bean sprouts
  • 6 spring onions, cut into 4-cm lengths
  • 2 cups loosely packed Thai basil leaves
  • lime wedges, to serve
  • red bird’s eye chillies, to serve


  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 125 ml (½ cup) kecap manis
  • 1 tsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Pierce the packet of Hokkien noodles a couple of times and microwave on high for 1-2 minutes to help separate the noodles easily. Set aside.
  2. Heat a large wok or saucepan over medium-high heat and add the oil and cabbage. Fry the cabbage until browned, then add the garlic and fry for 1-2 minutes or until the garlic is fragrant. Add the duck pieces and toss to combine well.
  3. Add the Hokkien noodles with the sauce ingredients and 250 ml (1 cup) water. Toss to combine and continue to cook until the noodles are softened. Add the beansprouts, spring onions and basil leaves, toss to combine, then remove from the wok. Serve with lime wedges and red chilli.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.