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Udon noodle and Peking duck soup bowl
Udon noodle and Peking duck soup bowl
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Satisfying Peking duck udon soup with bok choy and coriander, ready in just 20 minutes.
Ingredients:
  • 1 pkt (about 372g) Ready Roasted Peking Duck Breasts
  • 1L (4 cups) chicken style liquid stock
  • 250ml (1 cup) water
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 2-15.90 gm soy sauce, to taste
  • 2 x 200g pkt Udon Noodles (see Notes)
  • 1 bunch baby buk choy, leaves & stems separated, sliced
  • 100g oyster mushrooms, torn
  • 82.50 ml fresh coriander leaves
  • 2 green shallots, thinly sliced
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 tsp sesame oil
Instructions:
  • Preheat your oven to 180C/160C fan forced and line a baking tray with baking paper. Place the duck on the tray and cook according to the instructions on the packet. Allow it to rest for 5 minutes before thinly slicing.
  • While the stock, water, ginger, and soy sauce come to a boil over high heat, add in the noodles. Stir and cook for 1 minute. Then, add the bok choy stems and mushrooms. Stir and cook for an additional minute until tender-crisp. Finally, add the bok choy leaves, half of the coriander, half of the shallot, and half of the chili. Cook for 1 minute until the leaves are just wilted and the noodles are tender.
  • Serve the noodle mixture in bowls and generously drizzle with aromatic sesame oil. Garnish with the succulent duck, fresh coriander, shallot, and spicy chilli for a vibrant finish.

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