Duck Noodle Soup

🛒 Ingredients

• Roasted Duck (sliced) 150 g · 300 kcal
• Egg Noodles (cooked) 180 g · 250 kcal
• Duck Broth 350 g · 60 kcal
• Bok Choy 80 g · 10 kcal
• Bean Sprouts 50 g · 15 kcal
• Scallions (chopped) 10 g · 3 kcal
• Cilantro (chopped) 5 g · 1 kcal
• Garlic (minced) 5 g · 7 kcal
• Ginger (sliced) 5 g · 4 kcal
• Soy Sauce 15 g · 10 kcal
• Fish Sauce 5 g · 3 kcal
• Sesame Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Prepare duck: If using whole duck, roast or braise until tender, then debone and slice the meat. Set aside.
2. Broth preparation: Gently heat the duck broth with sliced ginger and minced garlic in a pot. Season with soy sauce and fish sauce to taste.
3. Cook noodles: Bring a separate pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain well.
4. Blanch vegetables: Quickly blanch the bok choy and bean sprouts in hot water for 30 seconds, then drain.
5. Assemble soup: Divide the cooked noodles among serving bowls. Arrange the sliced duck meat, blanched bok choy, and bean sprouts on top of the noodles.
6. Pour broth: Ladle the hot duck broth over the ingredients in each bowl.
7. Garnish and serve: Drizzle with sesame oil and garnish with fresh scallions and cilantro. Serve immediately.