Servings: 2 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins
Dinner | Lunch | Low Carb | Quick
This low carb kimchi duck ramen recipe can be whipped up in just 15 minutes and is incredibly easy & quick to make! It's packed full of flavour, nourishing ingredients, and it's tasty too.
- Duck breasts
- Extra virgin olive oil (1 tbsp)
- Kimchi juice (100ml, from the jar)
- Vegetable stock (5 cups)
- Shiitake mushrooms (5-7, sliced)
- Cayenne pepper (1 tsp)
- Spring onions (2, sliced)
Pre-heat the oven to 200c. Begin by scoring the duck breast and frying (no oil needed) in a pan for 5 minutes skin side down. Once the duck has been sealed, place on a baking tray and pop in the oven to continue cooking for 10-12 minutes, dependant on how you like your duck cooked.
Next, add 1 tbsp extra virgin olive oil to a pan and bring to medium heat. Add the mushrooms and stir-fry for a few minutes. Lower the heat and add the kimchi and stir-fry for a few more minutes.
Add the kimchi juice, stock and cayenne pepper and bring to a boil before simmering for 5 minutes.
Meanwhile, drain and rinse two packets of slim noodles and divide the noodles between two bowls.
Once the duck has cooked, remove from the oven and gently slice.
Pour the broth over the noodles, add the duck and serve with sliced spring onions and chilli flakes (if you wish to increase the spice).