How to Make Chinese Roast Duck Noodle Soup Asian Cooking Recipe Cuisine

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Hong Kong Roast Duck Noodle Soup


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 2 Servings

 125g dried standard thick wheat noodles (lo mein)

 1 litre chicken stock

 1 tbsp Chinese rice wine or dry sherry

 1cm piece of fresh root ginger, peeled and sliced

 1 tsp five spice powder

 ½ Chinese roast duck, boned and chopped into bite-sized pieces 

 300g choy sum, sliced

 2 spring onions (green and white parts), thinly sliced

 2 tsp toasted sesame oil


Directions:

 Cook the noodles according to the packet instructions. Drain in a colander and rinse thoroughly with running cold water to prevent further cooking. Set to one side in the colander so that any residual water continues to drain.

 Pour the chicken stock into a medium saucepan and bring to the boil. Add the rice wine, ginger and five spice. 

 Turn the heat down to medium-low, cover with a lid and leave to simmer gently for 20 minutes.

 Just before the end of the simmering time, reheat the noodles by placing the colander in the sink and pouring a kettle of boiling water over them. Shake the colander to drain the noodles, then divide them between 2 noodle bowls.

 Add the duck pieces and choy sum to the simmering stock and heat for 2–3 minutes – just enough time to warm the duck and wilt the choy sum – then ladle over the noodles. 
Top with the spring onions and drizzle over the sesame oil. Serve immediately, with chopsticks and Chinese spoons.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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