- Serves: 2 as a main course, 4 as a soup
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Effort: easy
- 1 duck breast, skin on
- 1 litre chicken stock
- 120 g dried or fresh egg noodles
- 4 cm piece root ginger, peeled and thinly sliced into matchsticks, plus few extra slices to garnish
- 1 tbsp soy sauce, or to taste
- 1 tbsp Shaoxing wine
- 1-2 tsp rice wine vinegar, or to taste
- 2-4 heads bok choy, quartered lengthways
- 1 bunch choi sum, stalks chopped into 1cm slices, leaves finely shredded
- bunch spring onions, finely chopped
- 1-2 tsp sesame oil, or to taste
- handful coriander, sprigs
- red chilli, finely sliced
1. In a hot pan cook the duck breast skin side down so that the fat renders off the breast. Fry for about 4 minutes until the skin is crispy, then turn it over and cook the other side for a minute or two. Remove from the heat, cut into thick slice and set aside.
2. Heat the chicken stock in a saucepan until gently simmering. If using dried noodles, add them to the stock and cook according to packet instructions then stir in the ginger, soy sauce, Shaoxing wine and rice wine vinegar. Add the duck and simmer for 2-3 minutes until the duck is heated through. If using fresh noodles that only need heating through, add them after the duck.
3. Pile in the bok choy and the choi sum stalks, simmer for about 10 seconds to wilt then stir in the kai choi. Cook for another 10 seconds or until wilted and steaming.
4. Season with a little sesame oil and taste, adding more soy sauce if necessary. Ladle into warm bowls and top with the shredded choi sum leaves, then scatter over the coriander, red chilli and extra ginger.
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