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Roast Duck Noodle Soup in a bowl.
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5 from 6 votes

Chinese Roast Duck Noodle Soup (雪菜鴨絲湯米)

Roast Duck Noodle Soup uses ready-made ingredients, making it a satisfying meal. Get toppings packed with flavor so the work is already done for you!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Dinner, Lunch
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Calories: 5551kcal
Author: Jeannette

Ingredients

  • 1 Chinese roast duck (we get it from the Chinese BBQ shop)
  • 400 g / 0.88 lb rice noodles (Chinese mei fun)
  • 1 1/2 L / 6.3 US cup water (plus extra for boiling and soaking)
  • 1 1/2 L / 6.3 US cup chicken stock
  • 1 tbsp chicken bouillon powder
  • 3 tsp sugar (or to taste)
  • 1 1/2 tsp salt (or to taste)
  • 1 1/2 tsp white pepper (or to taste)
  • 600 g / 1.3 lb pickled cabbage (we get it from the Chinese supermarket)
  • bean sprouts (optional)

Instructions

  • Soak the rice noodles in cold water for 15 minutes, then drain and set aside.
  • Meanwhile, separate the meat from the bones.
  • Bring the chicken stock to a boil and add the bones in. Season it with the sugar, salt and chicken bouillon powder, then let it simmer for 10 minutes.
  • Take the pickled cabbage out from the tins and give them a light wash before adding them into the broth. Let it simmer on medium heat for another 15 minutes.
  • As the broth is simmering, chop the meat into small pieces and leave them in a serving dish. You can cut them smaller to preference or leave the pieces whole.
  • Bring a pot of water to a boil and blanch the rice noodles for 2 minutes or until al dente.
  • To serve, place the noodles in a bowl and top it with the duck meat. Pour the hot soup into the bowl, making sure to scoop in the pickled cabbage.
  • Enjoy the dish hot as is garnished with bean sprouts!

Notes

  • Use a homemade stock. As with any recipe that calls for a stock, homemade versions will provide a clean and naturally sweet flavor without the added preservatives.
  • Stir fry the duck meat. Get a pan hot with some oil in it, then gently fry the duck until slightly crispy before adding it as a topping.
  • Avoid overcooking the noodles. You want to keep that spring in the mei fun, so make sure that it's soaked in cold water only, then blanched for a short time in hot water.
  • Pour the roasting juices into the broth. There's always meat juice at the bottom of the container when you buy roast duck. Use it to add extra flavor!
  • We get our pickled cabbage from the Chinese supermarket. It's pronounced syut choi (a.k.a. snow vegetable 雪菜) and comes sealed in tins. It's much less salty than what you would get when cooking with preserved mustard greens.
  • If you can't find the ingredient, simply substitute it for your favorite greens. Bok choy, Chinese cabbage or jook choy. Just be mindful of the time it takes to cook and the seasoning you'll need to adjust to your preference.
  • The roast duck can be found in Chinese BBQ roast shops. Ask the shop owners to chop it up for you or bring it home to do it yourself.

Nutrition

Calories: 5551kcal | Carbohydrates: 428g | Protein: 256g | Fat: 304g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 46mg | Sodium: 7630mg | Potassium: 1714mg | Fiber: 7g | Sugar: 37g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 6mg