The Asian-inspired flavours of Peking duck, udon noodles, buk choy and coriander are combined in this satisfying soup. Ready in 20 minutes.
Ingredients
- 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
Method
- 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
Nutrition
1463 kj
Energy
15g
Fat Total
4g
Saturated Fat
4g
Fibre
26g
Protein
27g
Carbs (total)
All nutrition values are per serve
Notes
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
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