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Udon noodle and Peking duck soup bowl

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Divide noodle mixture among bowls. Drizzle with sesame oil. Top with the duck and remaining coriander, shallot and chilli.

Source: taste.com.au


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