This aromatic Asian duck broth packs a punch of flavour and looks beautiful too.
Ingredients
- 500g fresh 'lei mein' noodles (see notes)
- 2 teaspoons peanut oil
- 2 garlic cloves, thinly sliced
- 10g ginger, finely shredded
- 1L (4 cups) Massel chicken style liquid stock
- 2 tablespoons light soy sauce
- 1 bunch chrysanthemum leaf, trimmed
- 1/2 Chinese roast duck, thinly sliced
- 2 cups (110g) bean sprouts
- 2 green onions, ends trimmed, thinly sliced diagonally
- 2 tablespoons chilli bean sauce, to serve
Method
- Step 1Cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain well and set aside.
- Step 2Meanwhile, heat oil in a wok over high heat. Add the garlic and ginger and stir-fry for 10 seconds or until garlic just begins to colour. Add chicken stock and soy sauce and bring to the boil. Add chrysanthemum leaves and cook for 30 seconds or until leaves wilt. Season with salt and freshly ground white pepper and remove from heat.
- Step 3Divide noodles and chrysanthemum leaf among serving bowls. Top with sliced roast duck, bean sprouts and green onions. Ladle hot stock over and top with Guilin chilli sauce.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1760 kj
Energy
14g
Fat Total
4g
Saturated Fat
3g
Fibre
34g
Protein
134mg
Cholesterol
2096.45mg
Sodium
2g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
Lei mein noodles are wheat-based medium-sized noodles and are available from Asian grocers. Substitute with other fresh wheat-based noodles or fresh egg noodles.
- Author: Lisa Featherby
- Image credit: Steve Brown
- Publication: Notebook:
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