Duck Noodle Soup
Duck Noodle Soup



  • ½ Chinese barbecue duck, cut into chunks
  • 1 litre chicken stock
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin
  • 1 tbsp fish sauce
  • 2cm piece of ginger, sliced
  • 1 bashed garlic clove
  • 1 bunch of asparagus, cut into 2cm pieces
  • 250g vermicelli rice noodles
  • Coriander leaves and chopped spring onion, to serve
  • 1 tsp toasted sesame oil
  • Remove the flesh of the duck from the bones and set aside. Heat the stock in a large saucepan with the hoisin, oyster and fish sauces, garlic and ginger. Simmer for 5-10 mins, then add the asparagus for the final minute before chucking in the duck meat.
  • Soak the noodles according to pack instructions and drain. Serve by dividing the noodles between four bowls, and pouring over the soup before sprinkling with coriander and spring onions. Drizzle with sesame oil, and enjoy.
15 mins
4 serving

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