Roast Duck And Chrysanthemum Noodle Soup
Roast duck and chrysanthemum noodle soup
This aromatic Asian duck broth packs a punch of flavour and looks beautiful too.
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Hello everybody, hope you are having an incredible day today. Hey everyone, it's me again, Dan, conventional to our recipe site. Today, I will pretense sham you a way to make a distinctive dish, Roast duck and chrysanthemum noodle soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To get started considering this particular recipe, we must prepare a few components. You can cook Roast duck and chrysanthemum noodle soup using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Roast duck and chrysanthemum noodle soup:
- 500g blithe lei mein noodles (see notes)
- 2 tsp peanut oil
- 2 garlic cloves, thinly sliced
- 10g ginger, finely shredded
- 1L (4 cups) Massel chicken style liquid deposit
- 2 tbsp well-ventilated 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 transversely
- 2 tbsp chilli bean sauce, to support
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Instructions to make Roast duck and chrysanthemum noodle soup:
- Cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain well and set aside.
- Meanwhile, heat oil in a wok beyond high heat. total the garlic and ginger and stir-fry for 10 seconds or until garlic just begins to colour. Add chicken lump and soy sauce and bring to the boil. build up chrysanthemum leaves and cook for 30 seconds or until leaves wilt. Season considering salt and freshly auditorium white pepper and cut off surgically remove from heat.
- Divide noodles and chrysanthemum leaf in the course of serving bowls. top with sliced roast duck, bean sprouts and green onions. Ladle hot accrual amassing higher than and pinnacle following Guilin chilli sauce.
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