Chinese · Dinner
Cantonese Roast Duck Noodle Soup
Cantonese roast duck served over thin egg noodles in a rich master stock with bok choy and spring onion, a Hong Kong noodle shop staple.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
48gCarbs
4gSugar
3gFiber
860mgSodium
155mgChol
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Instructions
1
Prep
Slice spring onion finely. Halve bok choy lengthways. Slice roast duck off the bone into bite-sized pieces. Have all ingredients measured and ready.
2
Simmer
Combine stock, dark soy, light soy, Shaoxing wine, ginger slices, and star anise in a saucepan. Bring to a boil over medium-high heat, then reduce to gentle simmer. Cook 10 minutes until deeply fragrant.
3
Boil
While stock simmers, bring a separate pot of water to a rolling boil over high heat. Add noodles and cook 1 to 2 minutes until just tender. Drain immediately and divide between two bowls.
4
Steam
Add bok choy to the simmering stock and cook 1 to 2 minutes until bright green and just tender. Remove with a slotted spoon and set aside.
5
Build
Add duck slices to the simmering stock and heat through, 2 to 3 minutes. Remove ginger slices and star anise. Ladle hot stock over noodles in bowls.
6
Plate
Arrange duck and bok choy on top of noodles. Drizzle sesame oil over each bowl. Top with spring onion and crispy fried shallots. Drizzle chilli oil if using. Serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) store-bought Cantonese roast duck
- 200g (7 oz) fresh thin egg noodles
- 2 small bok choy
- 800ml (3 1/4 cup) chicken stock
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 3 slices fresh ginger
- 1 whole star anise
- 1 tsp sesame oil
- 0.25 tsp white pepper
- 2 stalks scallion
- 15g (0.5 oz) crispy fried shallots
- 1 tsp chilli oil