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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My son gave me an awesome new cookbook for my birthday this year, Feeding the Dragon , by Mary and Nate Tate. It's a culinary travelogue through China with recipes and this particular recipe is from Hong Kong. Read more . Made it last night and LOVED it! I used my own homemade chicken stock and I bought a half a Chinese Roast Duck at a Chinese Grocery Store for $9.99 which I thought was an awesome deal. Only used about 50% of it in the soup and had the rest to munch on. Yummy! Bought little nests of Egg flavoured noodles sm.-med. in width. Perfect! The sesame oil at the end really finishes it off! Hope you enjoy! Ingredients:
10 oz. dried egg noodles |
5 cups chicken stock |
1 tbsp. shaoxing rice wine (or dry sherry) |
1/2 tsp. minced ginger |
3 greens onions, chopped |
1 cup firmly packed shredded bok choy leaves |
1 lb. chinese roast duck with crispy skin, chopped into bite-size pieces |
handful of fresh mung bean sprouts or soybean sprouts |
toasted sesame oil, for drizzling |
Directions:
1. Prepare the noodles according to their package instructions or boil until al dente. Drain well and divide among bowls.
2. Combine the stock, rice wine, ginger, and green onions in a large pot and bring to a boil, then decrease the heat and simmer for 10 minutes.
3. Add the bok choy to the pot and simmer for 1 minute, or until the leaves are wilted and turn bright green.
4. Top each bowl of noodles with the Roast Duck. Heap the bean sprouts on top and then pour the broth over everything. Drizzle a little sesame oil over the bowls just before serving.
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