This delicious Asian-style broth is made with chilli and pak choi and makes for a simple mid-week dinner
- 1 duck breast, fat removed
- 1 tbsp sesame oil
- ½ chilli, thinly sliced
- 4 spring onions, thinly sliced
- 1 head pak choi, sliced
- 85g (3½oz) udon noodles
- 1.5 (2¾pt) litres chicken stock
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- ¼ pack fresh coriander, leaves picked
Add a cinnamon stick to the broth while simmering for a more aromatic taste.
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- Thinly slice the duck and set aside. Heat the oil in a pan and fry the chilli, spring onion and pak choi for 3 mins until wilted.
- Cook the noodles in boiling water for 6 minutes then drain.
- Meanwhile pour the stock into a large pan with the soy and sugar and bring to the boil. Simmer for 5 minutes then add the duck slices and cook for a further 2 minutes until cooked through. Stir though the coriander and the pak choi mixture.
- Divide the noodles between the bowls then ladle over the hot duck broth to serve.
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