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Roast Duck with Shiitake Mushrooms and Flat Rice Noodle Broth

Roast Duck with Shiitake Mushrooms and Flat Rice Noodle Broth

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Preparation time: 25 minutes + 25 minutes soaking
Cooking time:: 10 minutes
Serves: 4 - 6

Ingredients:

  • 1 Chinese roast duck
  • 1 tablespoon Chinese rice wine
  • 2 cups chicken stock
  • 400 g (14 oz) fresh flat rice noodles
  • 400 g (14 oz) bok choy (pak choi) trimmed, discard the leaves
  • 2 tablespoons light soy sauce.
  • 3 dried shiitake mushrooms
  • 2 teaspoons sugar
  • teaspoon sesame oil
  • 2 tablespoons oil
  • 1 teaspoon finely chopped ginger
  • 3 spring onions (scallions), thinly sliced

Steps:

  1. In a heatproof bowl, place the shiitake mushrooms, add 1 cup of boiling water and soak for 20 minutes.
  2. Drain but set aside the liquid, squeeze the mushrooms to get the excess liquid.
  3. Remove the woody stems and slice the caps thinly.
  4. Remove the flesh and skin from the roast duck. Remove the fat and carcass.
  5. Slice the duck meat and skin finely.
  6. In a saucepan place the chicken stock, soy sauce, sugar, rice wine and the reserved mushroom liquid.
  7. Bring to a simmer and cook for 5 minutes over medium heat.
  8. Meanwhile, in a heatproof bowl, place the rice noodles, add boiling water and soak briefly.
  9. Drain thoroughly and separate the noodles with your hands and place evenly in the large soup bowls.
  10. In a large wok, heat oil over high heat. Place the ginger, spring onion and shiitake mushrooms.
  11. Cook the mixture for few seconds.
  12. Pour the mixture to the broth with bok choy and duck meat, simmer for 1 minute until bok choy wilted ot until the duck has warmed through.
  13. Ladle the soup over noodles and drizzle sesame oil on each serving.
  14. Serve.

From: www.noodles.net.au

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