The Asian-inspired flavours of Peking duck, udon noodles, buk choy and coriander are combined in this satisfying soup. Ready in 20 minutes.
- Preheat oven to 180C/160C fan forced and line a baking tray with baking paper. Place duck on tray and cook following packet directions. Rest for 5 minutes. Thinly slice.
- Meanwhile, bring the stock, water, ginger and soy sauce to the boil over high heat. Add the noodles. Cook, stirring, for 1 minute. Add buk choy stems and mushrooms. Cook, stirring, for 1 minute or until tender crisp. Add buk choy leaves, half the coriander, half the shallot and half the chilli. Cook for 1 minute or until leaves are just wilted and noodles are tender.
- Divide noodle mixture among bowls. Drizzle with sesame oil. Top with the duck and remaining coriander, shallot and chilli.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set