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Roast duck and chrysanthemum noodle soup
Roast duck and chrysanthemum noodle soup
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Vibrant and fragrant Asian duck broth bursting with flavor and stunning presentation.
Ingredients:
  • 500g fresh 'lei mein' noodles (see notes)
  • 9.20 gm peanut oil
  • 2 garlic cloves, thinly sliced
  • 10g ginger, finely shredded
  • 1L (4 cups) chicken style liquid stock
  • 42.00 gm light soy sauce
  • 1 bunch chrysanthemum leaf, trimmed
  • 1/2 Chinese roast duck, thinly sliced
  • 110g bean sprout
  • 2 green onions, ends trimmed, thinly sliced diagonally
  • 40.00 ml chilli bean sauce, to serve
Instructions:
  • Boil the noodles in a large saucepan of water until tender, which should take about 4 minutes. Drain thoroughly and set aside.
  • Heat oil in a wok until sizzling. Quickly stir-fry garlic and ginger until fragrant. Pour in chicken stock and soy sauce, bringing it to a boil. Add chrysanthemum leaves and cook briefly until wilted. Season with salt and white pepper, then remove from heat.
  • Distribute noodles and chrysanthemum leaf evenly into bowls. Arrange sliced roast duck, bean sprouts, and green onions on top. Pour hot stock over the ingredients and finish with a drizzle of Guilin chilli sauce.

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