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.
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