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.

Reviews & Comments 2

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  • chuckieb 2 years ago
    LOVE the sounds of the this RJ! I am both a duck and a soup monster so this has me written allllll over it. :)
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  • NPMarie 2 years ago
    Sounds delicious RJ..good job on replicating the recipe:)
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