Duck, cabbage & noodle soup
Method
- Soak the noodles in boiling water until separated. Drain well and set aside.
- Heat the stock with the star anise, soy and duck sauce in a heavy-bottomed pot until boiling.
- Then add the noodles, wonga bok and shredded duck. Mix well and heat to just wilt the cabbage. Taste for seasoning.
- Serve the soup with spring onion sprinkled on top.
Ingredients
- 1-2 packets hokkien noodles
- 2 litres chicken stock
- 3 star anise
- 2 tbsp soy sauce
- ½ bought Chinese BBQ duck, sliced, with the sauce
- ¼ wonga bok (or Savoy cabbage), shredded
- 2 spring (green) onions, sliced on diagonal
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.