Chilli, pak choi cabbage and spring onions are the vegetables bringing more flavour into this tasty duck and noodle soup. Soy sauce and brown sugar complete the broth’s spicy flavour, inspired by the Asian cuisine. Fry the veg in sesame oil (pak choi is great for stir-fries) for a soft, nutty flavour. The thick udon noodles go great with this soup, as they are mild-tasting and traditionally used in soups.
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- 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
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.
Add a cinnamon stick to the broth while simmering for a more aromatic taste.