Name: 3-Step Cantonese Roast Duck Soup Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 12 ounces Chinese wheat or egg noodles, or vermicelli or thin spaghetti; 4 cups canned chicken broth plus; 4 cups water; 2 teaspoons Chinese rice wine or dry sherry; 3 slices unpeeled fresh ginger; 8 ounces yu choy, cut into 2-inch pieces, or other fresh greens such as spinach, watercress Napa cabbage, etc.; 1⁄2 Chinese roast duck, chopped into bite-sized pieces; 1⁄2 teaspoon salt, or to taste; 1 scallion, thinly sliced

Ingredients

4 serv.

12 ounces Chinese wheat or egg noodles, or vermicelli or thin spaghetti
4 cups canned chicken broth plus
4 cups water
2 teaspoons Chinese rice wine or dry sherry
3 slices unpeeled fresh ginger
8 ounces yu choy, cut into 2-inch pieces, or other fresh greens such as spinach, watercress Napa cabbage, etc.
1⁄2 Chinese roast duck, chopped into bite-sized pieces
1⁄2 teaspoon salt, or to taste
1 scallion, thinly sliced

Instructions

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1 In a large pot of boiling water, cook the dried noodles until a little softer than al dente, about 3 minutes, or 2 minutes if the noodles are fresh. Drain, rinse in cold water, and set aside to drain again.
2 Pour broth and water into a saucepan and add the wine and ginger. Bring to a boil over medium heat. Add the greens and cook until they are just wilted and tender; do not overcook. Add the duck—about 3 to 5 pieces per person—and 2 or 3 tablespoons of the sauce that the shops pack with the duck. Cook until the broth just returns to a boil. Remove from the heat and add salt to taste.
3 Rinse the cooked noodles with a kettle of boiling water to warm and loosen. Drain thoroughly, and divide the noodles evenly between four large noodle bowls. Top each bowl with some of the greens, pieces of duck, and a teaspoonful of the scallion. Remove and discard the ginger from the broth, if desired. Ladle the hot broth over the toppings and noodles and serve immediately.