Cantonese Roast Duck Soup Noodles
This recipe transforms shop-bought Cantonese roast duck into a satisfying noodle soup. You will simmer the duck with broth, ginger, and greens, then serve it over warmed noodles. The entire process takes just 25 minutes, making it a perfect weeknight entree. It yields four generous servings of a classic Chinese comfort food.
Ingredients
- 12 ounces Chinese wheat or egg noodles, or vermicelli or thin spaghetti
- 4 cups canned chicken broth plus
- 4 cups water
- 2 teaspoons Chinese rice wine or dry sherry
- 3 slices unpeeled fresh ginger
- 8 ounces yu choy, cut into 2-inch pieces, or other fresh greens such as spinach, watercress Napa cabbage, etc.
- 1⁄2 Chinese roast duck, chopped into bite-sized pieces
- 1⁄2 teaspoon salt, or to taste
- 1 scallion, thinly sliced
Method
- Boil the dried noodles in a large pot of water for about 3 minutes, or for 2 minutes if using fresh noodles. They should be slightly softer than al dente. Drain them, rinse under cold water, and set aside to drain completely.
- Combine the broth and water in a saucepan with the wine and ginger. Bring the mixture to a boil. Stir in the greens and cook until they become tender and just wilted. Add the chopped duck pieces, along with 2 or 3 tablespoons of its accompanying sauce. Heat until the broth just begins to boil again, then take it off the heat and season with 1⁄2 teaspoon of salt.
- Pour boiling water from a kettle over the cooked noodles to warm and separate them. Drain the noodles well and portion them into four large bowls. Arrange some greens and duck pieces on top of each serving, then sprinkle with sliced scallion. You can remove the ginger slices from the broth. Finally, ladle the hot broth over the contents of each bowl and serve straight away.
Nutrition (per serving)
Sodium1258000 mg
Recipe details
CategoryEntree
Cuisinechinese
AuthorCaroline Russock
