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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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