Thai · Dinner
Egg Noodle Soup With Roast Duck
Duck-breast broth simmered with star anise and cinnamon, poured over springy egg noodles, duck breast, bok choy and scallion. The broth carries soy sauce and five-spice depth, finished with white pepper and cilantro. Served hot as a one-bowl noodle soup, a Thai-Chinese street-stall staple.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
645Calories
40.2gProtein
27.4gFat
58.1gCarbs
5.6gSugar
3.9gFiber
2210mgSodium
180mgChol
8.8gSat Fat
850mgPotassium
115mgCalcium
4.8mgIron
2.5mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Slice duck breast thinly, halve bok choy lengthwise, mince garlic, slice scallion, and chop cilantro. Keep everything ready beside the stove.
2
Toast the star anise and cinnamon stick in a dry saucepan over medium heat for 1 minute until they smell resinous and slightly darken.
3
Pour chicken stock into the saucepan with toasted spices, add half the minced garlic, and simmer over medium-low heat for 20 minutes until broth turns light amber.
4
Stir soy sauce, tamari, oyster sauce and sugar into the broth, then keep at a bare simmer over low heat for 2 minutes.
5
Heat vegetable oil in a small pan over medium heat and fry remaining garlic for 1 minute until golden and crisp, then lift onto a paper towel.
6
Bring a small pot of water to a rolling boil and cook egg noodles for 2 minutes until just tender, then drain.
7
Drop bok choy into the simmering broth for 1 minute until leaves wilt and stalks turn bright green, then lift out.
8
Place drained noodles in a deep bowl, arrange duck breast and blanched bok choy on top, and ladle hot broth over everything.
9
Plate
Scatter scallion, cilantro and fried garlic over the bowl and dust with white pepper before serving immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g roast duck breast, skin on
- 5 oz140g dry egg noodles
- 2 cup480ml chicken stock
- 4 cloves4 cloves garlic
- 22 whole star anise
- 22 small cinnamon stick
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp soy sauce tamari
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sugar
- 5.2 oz150g bok choy
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp vegetable oil
