Only a handful of ingredients are needed to whip up this scrumptious easy spicy duck yaki udon.
This easy, spicy duck yaki udon is delicious in a wok or a skillet and the addition of a bit of shichimi togarashi adds the perfect amount of heat at the end. If you love a good fried noodle recipe, you’re going to love this spicy duck yaki udon recipe.
Just look at how delicious that perfectly rare duck looks with the plump udon noodles. We can’t stop drooling!
How to Make this Easy Spicy Duck Yaki Udon:
Making this recipe is pretty simple and will come together in about 30-40 minutes, including prep!
First, prepare the sauce by combining all of the ingredients and whisking until smooth.
If using frozen noodles, soak them in warm water to separate them and then drain off the liquid and drizzle with sesame oil. If you use dry noodles in this recipe, prepare them according to package instructions. You may want to drain them about 1 or 2 minutes before they’re completely done since they continue to cook in the wok.
From there, it’s just a matter of preparing the duck breast. It takes about 10-15 minutes for the duck to cook all the way through. Once the duck finishes cooking, it takes only a few minutes in the hot wok for all the remaining ingredients to fry up!
Finally, heat the oil in the wok and cook the vegetables. Once the cabbage begins to char, add the prepared sauce and allow it to thicken. Toss in the noodles and let them soak up the yummy sauce for about 1-2 minutes. Serve the yaki udon with the duck slices on top and a generous sprinkle of shichimi togarashi, if you like! If you don’t have shichimi, drizzle the udon with a touch of chili oil to add a little heat to the finished dish.
Looking for more noodle recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Easy Spicy Duck Yaki Udon
- 1 skin-on duck breast
- 16 ounces frozen udon noodles
- 1 small head of savoy cabbage cored and thinly sliced
- 1 purple sweet potato peeled and shaved
- 1 tablespoon plus 1 teaspoon sesame oil
- 1 tablespoon neutral cooking oil
- 1 shallot peeled and minced
- 1 Thai chili trimmed and minced
- 6 cloves garlic peeled and minced
- ¼ cup mirin
- ¼ soy sauce
- 2 tablespoons sesame oil
- Whisk together the mirin, soy sauce, and sesame oil. Set aside.
- Prepare Noodles:
- Soak the frozen noodles in warm water until softened and all the noodles have separated. Drain and drizzle with 1 teaspoon sesame oil.
Prepare the Duck:
- Pat the duck dry and score the skin in diagonal lines. Season all over with salt and pepper. Transfer the duck to a skillet, skin-side down, and turn the heat to medium. Cook for 8-9 minutes or until the fat has rendered and the skin is browned and crispy. Adjust the heat as necessary to keep the skin from burning. Flip and cook an additional 3-5 minutes or until the duck reaches 135ºF for medium rare. Transfer to a cutting board and rest for 5-10 minutes before slicing thinly.
Prepare the Vegetables:
- Heat the neutral cooking oil and the remaining 1 tablespoon sesame oil in a wok or a skillet over medium high heat until hot. Add the shallot, garlic, and minced pepper and cook for 30-45 seconds or until fragrant. Add the shaved purple sweet potato and the cabbage and cook for 5-6 minutes, stirring occasionally until the vegetables begin to char slightly.
Finish the Duck Yaki Udon:
- Pour in the sauce and scrape up any browned bits stuck to the bottom of the wok or skillet. Bring to a boil and add the noodles. Toss to coat and cook for 1-2 minutes or until the noodles are completely coated and warmed through. Turn off the heat.
To Serve the Easy Duck Yaki Udon:
- Arrange the sliced duck on top of the udon and sprinkle the duck yaki udon with shichimi togarashi. Enjoy!