Preparation time: 45 minutes
Servings: 4
This noodle soup with duck and crispy, pickled vegetables makes perfect comfort food.
INGREDIENTS
- 1 boneless, roasted duck or 2 duck breast fillet
- 1 liter chicken stock
- 1 red pepper
- 2 packs pickled mustard leaves (xue cai)
- 200g rice vermicelli
- 200g bean sprouts
- 2 spring onions
- 2 garlic cloves
- 2 Tbsp oyster sauce
- 1 tsp soy sauce
- ½ tsp sugar
- Sesame oil
Binder:
- 1 Tbsp cold water
- 2 tsp corn starch
Garnish:
- Spring onions
- Red peppers
PREPARATION
Preheat the oven at 180°C. Roast the duck for 20 minutes until done. Slice the duck into thin strips. Cut the red peppers and the spring onions into rings. Keep half of it for the garnish.
Put the rice vermicelli in a bowl with boiling water. Let it rest until soft. Drain the water and rinse the rice noodles with cold water. Put it aside. Put the mustard leaves in a bowl with cold water for 5 minutes. Rinse it well a couple of times, and squeeze out excess water.
Add a bit of oil in a pan. Add the red pepper and garlic, and stir-fry until aromatic. Then add the mustard leaves and duck. Stir a couple of times. Pour 1 liter of broth to the pan and bring it to a boil. Season with the oyster sauce and soy sauce. Add the bean sprouts, red peppers and spring onions to the broth.
Mix the corn starch in a cup with a bit of cold water until it becomes a creamy fluid. Add the corn starch and stir well until the soup has thickened a bit.
Divide the noodles over 4 bowls and pour the soup, duck and vegetables on top.