Roast duck and chrysanthemum noodle soup

Cooking Soups Roast duck and chrysanthemum noodle soup

This aromatic Asian duck broth packs a punch of flavour and looks beautiful too.

Lables: Low carb Low kilojoule Low sugar Lower gi Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain well and set aside.
  2. Meanwhile, heat oil in a wok over high heat. Add the garlic and ginger and stir-fry for 10 seconds or until garlic just begins to colour. Add chicken stock and soy sauce and bring to the boil. Add chrysanthemum leaves and cook for 30 seconds or until leaves wilt. Season with salt and freshly ground white pepper and remove from heat.
  3. Divide noodles and chrysanthemum leaf among serving bowls. Top with sliced roast duck, bean sprouts and green onions. Ladle hot stock over and top with Guilin chilli sauce.

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500g fresh 'lei mein' noodles
2 tsp peanut oil
2 garlic cloves, thinly sliced
10g ginger, finely shredded
1L chicken stock
2 tbsp light soy sauce
1 bunch chrysanthemum leaf, trimmed
1/2 Chinese roast duck, thinly sliced
2 cups bean sprouts
2 green onions, ends trimmed, thinly sliced diagonally
2 tbsp chilli bean sauce, to serve

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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