Duck Noodle Soup Recipe

Duck Noodle Soup Recipe

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Ingredients

  • Roasted Duck
  • Noodles
  • Yu Choy
  • Green Onions
  • Ginger
  • Garlic
  • Cilantro
  • Better Than Bullion (Roasted Chicken Base)
  • Shin Ramyun Seasoning Packet
  • Soy Sauce
  • Sesame Oil
  • Vegetable Oil

Instructions

Shopping and Prep

Roasted duck can be bought from Asian supermarkets or Cantonese BBQ joints. Typically you can buy a half duck or full duck. They will chop it into pieces and package it up for you. Later when you get home, you’ll want to hand-shred and debone the duck so you don’t have to deal with tiny bone chunks in your noodles. I usually hand-process all the duck, then portion into freezer bags to freeze.

Yu Choy can be bought from Asian supermarkets. They come in large bags of maybe 12-18 bushels. Once taken home, I usually wash them all at once, then chop lengthwise at a slight angle into long thin strips. I chop up all the Yu Choy, then portion into flattened freezer bags, squeezing as much air as I can out before sealing. They go into the fridge and should last through the next week.

You can use any style Asian noodle I imagine. I tend to buy freshly-made Shanghai Noodles from my local Asian supermarket. Shanghai noodles can be thick or thin, and I buy the thin kind, but there’s no strict requirement. They come in sealed bags where within the bag they are nicely portioned into wads of noodles, where one wad is a good portion for one bowl.

I also like to wash and trim the end of the cilantro ahead of time, to portion into flattened freezer bags. I don’t chop them ahead of time.

Cooking

Prep

  • Finely chop green onions, ginger, garlic, mix them together
  • Roughly chop cilantro and set aside

Cook Noodles

  • Boil up some water in a small pot (I do so in a kettle before adding to pot because it’s faster)
  • Dump in the wad of noodles
  • Cook until ready (takes about 1-2 minutes with fresh noodles, longer if using some dried noodle - follow instructions on the packaging)
  • Drain and wash noodles in cold water, then put into bowl

Cook Duck

  • Defrost the shredded duck packet in microwave
  • Heat up a pan, and use it to pan-fry the duck in its own fat for a while until nice and hot
  • Once duck is ready, serve duck into the bowl with noodles
  • This step should take no more than 2-3 minutes

Cook Soup

  • In a soup pot, heat up some vegetable oil on medium heat
  • Throw in the chopped green onions, ginger, garlic, and fry until garlic takes on slight color
  • Add in soy sauce and let it simmer for 10-20 seconds, then add the water for the soup (here I use the remaining water in the kettle I boiled for the noodles; it’s already hot so no need to wait for boil again)
  • Dump in a packet of prepared Yu Choy
  • Stir in a small spoonful of Better Than Bullion
  • Add some seasoning from the Shin Ramyun Seasoning Packet - just a little bit, not too much since this can get quite spicy
  • Continue to simmer until Yu Choy is cooked through (should take no more than 2-3 minutes overall)
  • Turn off the heat, dump in chopped cilantro and pour a small amount of sesame oil, then stir.
  • Use chopsticks to fish out most of the solid stuff into noodle bowl, then ladle the soup into noodle bowl to finish it.
  • Take pictures and enjoy