Hong Kong Noodle Soup With Roast Duck
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
Had this in a hole in the wall joint in Hong Kong. The cook wouldn’t give me the recipe so I had a chat with one of the sou chefs back at the Peninsula Hotel and he said “ah so” and scribbled some directions on a bit of paper. Read more He was really close and I tweaked it the rest of the way. If you just can’t find Chinese roast duck where you live, roast one. I posted a recipe for roast duck with orange and ginger glaze back in January. Just skip the glaze. See less
Ingredients
- • 3 cups water. shopping list
- • 2-inch (5-cm) piece ginger, peeled, thinly sliced. shopping list
- • 3 whole star anise, lightly toasted in dry skillet. shopping list
- • 6 cups homemade chicken or veggie stock. shopping list
- • 2 Tbs. light soy sauce. shopping list
- • 2 tsp. raw sugar. shopping list
- • 1 tsp. salt. shopping list
- • 2 Tbs. vegetable oil. shopping list
- • 2 cloves garlic, thinly sliced. shopping list
- • 1 cup sliced mushrooms. shopping list
- • 14 oz (400 g) package fresh, thin, yellow Chinese egg noodles (such as chow mien). shopping list
- • 12 baby bok choy or 3 cups Napa cabbage, thin sliced across the grain. shopping list
- • 1/2 roast duck, boned, meat and skin cut in bite-size pieces. You should be able to buy this at a Chinese take-out place. shopping list
- • 1 small yellow onion, halved, very thinly sliced. shopping list
- • 3 Thai red chilies, minced or 2 tbsp dried red chili flakes, optional shopping list
How to make it
- 1. Place water in large saucepan over high heat and bring to boil. Add ginger and star anise. Reduce heat to low; simmer 15 minutes. Add stock, soy sauce, sugar and salt. Continue to simmer.
- 2. Meanwhile, in small skillet, combine oil and garlic over medium-low heat. Cook, stirring occasionally, until garlic is golden and crisp but not brown, 3 to 5 minutes. Strain; discarding garlic. Set garlic oil aside.
- 3. Bring large pot of water to boil over high heat. Add noodles. Cook as per package instructions, about 2 minutes. Drain. Drizzle reserved garlic oil over noodles; toss gently to prevent sticking.
- 4. Bring medium saucepan of water to boil over high heat. Add mushrooms and bok choy or cabbage. Cook 1 minute. Drain.
- 5. To serve, bring broth back to a boil over high heat. Discard star anise and ginger slices.
- 6. Divide noodles among 4 large, warmed bowls. Top with equal portions bok choy or cabbage, onion and duck. Divide broth among bowls. Garnish each with chilies.
- I happen to have a few pork buns (dimsum) on hand and those and some warm baijiu went very well with this. Makes 4 servings.
People Who Like This Dish 4
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