Duck and Noodle Soup Recipe

An Asian style broth with chilli and pak choi

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  • Serves 2

  • Prep time 15 mins

  • Cooking time 15 mins

  • Total time 30 mins

  • Skill level Easy

  • Calories 464 per serving

  • Prepare ahead yes


  • 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.


  1. 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.

  2. Cook the noodles in boiling water for 6 minutes then drain.

  3. 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.

  4. Divide the noodles between the bowls then ladle over the hot duck broth to serve.