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Duck, cabbage & noodle soup


  • 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.


  • 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.

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