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Duck, noodle & preserved mustard green soup


  • Bring the stock, oyster sauce and duck sauce to the boil in a wok (or large heavy-bottomed pot). Add the noodles and briefly cook.
  • When almost ready, add the Asian greens and briefly cook until just wilted.
  • Place the noodles and vegies in large bowls. Top with the sliced duck and mustard greens and then pour the stock over the top.
  • Combine the chillies and fish sauce to taste and serve on the side.


  • 1 litre chicken stock
  • 2 tbsp oyster sauce
  • 4 tbsp sauce from the duck
  • 400 gm noodles of your choice
  • a selection of Asian greens
  • ½-1 Asian duck, boned & finely sliced
  • preserved, salted mustard greens, sliced
  • 2 small red chillies, finely sliced
  • Asian fish sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm