Roast duck and chrysanthemum noodle soup

Posted by adm On December - 5 - 2011

How to cook Roast duck and chrysanthemum noodle soup


  • 500g wise 'lei mein' noodles (see notes)
  • 2 tsp peanut oil
  • 2 garlic cloves, thinly sliced
  • 10g pep, finely sliced
  • 1L (4 cups) good-quality chicken strain
  • 2 tbs light soy
  • 1 bunch chrysanthemum flick, cut
  • 1/2 Chinese roast hedge, thinly sliced
  • 2 cups (110g) bean sprouts
  • 2 green onions, ends cut, thinly sliced diagonally
  • 2 tbs Guilin chilli sauce, to help (see notes)

How to:

  • Cook the noodles in a large saucepan of boiling water for 4 minutes or until tenderise. Drain well and set away.

  • Lag, heat oil in a wok over high oestrus. Add the garlic and ginger and stir-fry for 10 seconds or until garlic just begins to semblance. Add chicken stock and soy sauce and bring to the seethe. Add chrysanthemum leaves and cook for 30 seconds or until leaves wilting. Season with salt and freshly ground white pepper and remove from warmth.

  • Divide noodles and chrysanthemum leaf among serving bowls. Top with sliced roast parry, bean sprouts and green onions. Ladle hot stock over and top with Guilin chilli sauce.

  • Lei mein noodles are wheat-based medium-sized noodles and are available from Asian grocers. Substitute with other fresh wheat-based noodles or fresh egg noodles.

  • Guilin chilli sauce is a thick sauce made from many ingredients including salted chillies and fermented soy beans. It is available from Asian grocers. Substitute with chilli bean sauce or fresh chilli spread.

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