Duck Egg Noodles - Siu Yuk - Peanut and Sesame

Updated: Nov 24, 2021


For this recipe I simply wanted to come up with something that uses various Chinese techniques and create something simple and delicious. If I was a street food hawker based in china this is most likely something that would be on the menu! For the pork I went with a classic Siu Yuk (crispy pork belly), some fresh duck egg noodles and to bring everything together nicely a simple hot pot style sesame, chilli oil, soy and peanut sauce! Even writing this intro makes me want to make it again as it was that delicious! As making a good crispy pork takes 2 days to make I will start with that, however, this can also be cooked immediately if time is an issue. Let's cook!

Cook Time: 2 hours / Prep Time including noodles: 2 hours

To serve 4-6


Siu Yuk:

1kg pork belly slab (boneless)

30ml rice vinegar

2 tbsp sea salt for skin

30ml cooking oil for brushing

2 tbsp chinese 5 spice

1 tbsp garlic salt

1 tbsp onion salt

1 tsp black pepper

1 tbsp fine pepper flakes or smoked paprika

2 tbsp white or brown sugar

1 tsp salt

Duck Egg Noodles:

200g whole duck egg (approx 3)

60ml cold water

500g bread flour

1 tsp salt

cornflour for dusting


4-5 garlic cloves

3 tbsp toasted sesame seeds

5 tbsp smooth peanut butter

4 tbsp chilli oil

5 tbsp sesame oil

3-4 tbsp light soy

3 tbsp black rice vinegar

Additional Ingredients:

4 spring onions

2 pak choi

toasted cashews or peanuts


Siu Yuk:

  1. Let's start off this recipe with the pork belly, ideally this is best done the night before cooking as this will give the skin chance to air dry that will create a crispy skin. There are tons of methods out there on how to make the "ultimate" crispy pork skin, however, the Classical Chinese is best. Start by placing a large deep pan full of water onto a high heat. When boiling add an approximately 1kg deboned pork belly to the boiling water and boil for 2-3 minutes (this process will help tighten up the skin). After 2-3 minutes carefully remove the pork belly and rinse under cold running water to chill. Next flip the pork belly skin side down then cut into the flesh side to create a cross score approximately 1/2 into the flesh. Now flip the pork belly over then using a few skewers or special tenderising tool puncture the skin all over. Creating lots of small puncture holes in the skin is crucial as this will assist in making the skin evenly crispy.

2. Now that our pork belly is prepared we can begin to marinade and then dry. For the marinade in a small mixing bowl add 2 tbsp of chinese 5 spice, 1 tbsp garlic salt, 1 tbsp onion salt, 1 tbsp red pepper flakes or paprika, 1 tsp black pepper, 1 tsp salt and 2 tbsp of white or brown sugar. Mix the seasoning well then add 1-2 tsp of cold water and mix again to form a paste. When ready season the flesh side only, getting in between all of the cross sections we sliced earlier.

3. Next place the pork skin side up onto a sheet of tinfoil then enclose the edges around the pork to create a parcel leaving the skin exposed. When wrapped nice and tight, place onto a tray then season the skin with some sea salt. Cover with a breathable fabric such as a kitchen towel or kitchen paper then place into the fridge and allow to air dry over night.

Duck Egg Noodles:

4. Moving onto the noodles, these egg noodles can also be made up the night before to save time or simply just use dried store brought if you prefer. If making them fresh I will cover the method by using a pasta machine, however, if you do not have a pasta machine then they can also be rolled out with a rolling pin then hand cut. Start by adding 500g of bread flour and 1 tsp of salt to a large mixing bowl and mix. Next in a separate pouring jug add 200g of whole duck egg (approx 3) and 60mls of cold water then whisk until smooth. Slowly add the egg mixture to the flour whilst constantly mixing with chopsticks. When all of the liquid has been added begin to kneed the dough by hand until a rough cohesive ball of dough is formed (10 mins approx). When ready cover with clingfilm and allow the dough to rest for 45 minutes.

5. After a good 45 minutes of resting the gluten within the dough should have become much more relaxed making it easy to roll. Kneed the dough again briefly for 5 minutes then cut and divide the dough into 4 equal pieces. To roll take one piece of dough then use a rolling pin to flatten into a rectangular piece of dough thick enough to feed through the largest setting of your pasta machine.

6. When ready pass the dough through the largest setting (atlas machine 0) then begin to work your way through the settings dusting the dough with cornflour if needed. On my pasta machine which is an atlas I went to number 5 which is 1.6mm in thickness. When ready dust the dough again with cornflour then finally feed through the pasta cutting mechanism or knife cut. When cut, dust again lightly then gather the noodles together and place into a container dusted lightly with cornflour. Repeat this for each piece of dough then cover with cling film and allow to rest in the refrigerator overnight or these are ready to use right away.