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Duck broth with noodles, herbs & ginger


  • Separate the duck meat from the bones and place the carcass in a large heavy-bottomed pot with the stock, water, star anise, soy, chillies, garlic, ginger, spring onions and the duck sauce. Bring to the boil, turn the heat down and simmer for 30 mins. Then strain well and check for seasoning.
  • When ready, blanch the noodles, snowpeas, bok choy and bean shoots in another pot of boiling water.  Drain well.
  • Put the drained noodles and vegies in individual bowls with the herbs and sliced duck meat. Pour the hot stock over the top and serve.


  • 1 bought Chinese BBQ duck & the sauce, excess skin removed
  • 2 litres chicken stock
  • 1 litre cold water
  • 3 star anise
  • 3 tbsp soy sauce
  • 2 small red chillies
  • 2 garlic cloves, peeled & smashed
  • 6 slices fresh ginger, skin on
  • 6 spring (green) onions, cut into lengths
  • 1 packet Hokkien noodles
  • 16 snowpeas
  • 2 heads baby bok choy, cleaned & cut into pieces
  • a small handful of bean shoots
  • ½ cup Thai basil leaves (or Vietnamese mint)
  • ½ cup fresh coriander leaves

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