- 1 pkt (about 372g) Luv-a-Duck Ready Roasted Peking Duck Breasts
- 1L (4 cups) Massel chicken style liquid stock
- 250ml (1 cup) water
- 4cm piece fresh ginger, peeled, cut into matchsticks
- 2-3 teaspoons soy sauce, to taste
- 2 x 200g pkt Obento Udon Noodles (see Notes)
- 1 bunch baby buk choy, leaves & stems separated, sliced
- 100g oyster mushrooms, torn
- 1/3 cup fresh coriander leaves
- 2 green shallots, thinly sliced
- 1 long fresh red chilli, thinly sliced diagonally
- 1 teaspoon sesame oil
- Step 1Preheat oven to 180C/160C fan forced and line a baking tray with baking paper. Place duck on tray and cook following packet directions. Rest for 5 minutes. Thinly slice.
- Step 2Meanwhile, bring the stock, water, ginger and soy sauce to the boil over high heat. Add the noodles. Cook, stirring, for 1 minute. Add buk choy stems and mushrooms. Cook, stirring, for 1 minute or until tender crisp. Add buk choy leaves, half the coriander, half the shallot and half the chilli. Cook for 1 minute or until leaves are just wilted and noodles are tender.
- Step 3Divide noodle mixture among bowls. Drizzle with sesame oil. Top with the duck and remaining coriander, shallot and chilli.
- Low carb
- Low kilojoule
- Lower gi
Obento Udon Noodles are shelf-fresh, so they cook very quickly in the soup.
Replace the duck with 400g chicken thigh fillets marinated in a little soy and hoisin sauce. Pan fry, turning, for 12 minutes or until cooked through.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine