Roast Duck Noodle Soup (China/Hong Kong) Originally from Hong Kong, this soup is a Chinatown favourite all over the world. Every restaurant has its own version, but it’s so easy to make at home, especially if you cheat and buy a portion of those beautiful lacquered Chinese roast ducks you see swinging in the window of your favourite takeaway. Serves 2 | Takes 15 minutes to make, 25 minutes to cook 125g dried standard thick wheat noodles (lo mein) 1 litre chicken stock 1 tbsp Chinese rice wine or dry sherry 1cm piece of fresh root ginger, peeled and sliced 1 tsp five spice powder 1/ Chinese roast duck, boned 2 and chopped into bite-sized pieces (see Cook’s Tip) 300g choy sum, sliced 2 spring onions (green and white parts), thinly sliced 2 tsp toasted sesame oil
Cook the noodles according to the packet instructions. Drain in a colander and rinse thoroughly with running cold water to prevent further cooking. Set to one side in the colander so that any residual water continues to drain. Pour the chicken stock into a medium saucepan and bring to the boil. Add the rice wine, ginger and five spice. Turn the heat down to medium-low, cover with a lid and leave to simmer gently for 20 minutes. Just before the end of the simmering time, reheat the noodles by placing the colander in the sink and pouring a kettle of boiling water over them. Shake the colander to drain the noodles, then divide them between 2 noodle bowls. Add the duck pieces and choy sum to the simmering stock and heat for 2–3 minutes – just enough time to warm the duck and wilt the choy sum – then ladle over the noodles. Top with the spring onions and drizzle over the sesame oil. Serve immediately, with chopsticks and Chinese spoons.
40 NOODLE! SOUPS
Cook’s Tip I love to roast whole duck at home, but it’s time-consuming, so I often just roast 2 duck legs: sprinkle them with salt and brush with 1 tablespoon each honey and soy sauce, then roast at 180°C/Gas Mark 4 for 45 minutes. I’m also more than happy to buy a portion of Chinese roast duck from a takeaway.