What I like about a simple noodle soup recipe is the freedom to add whatever ingredients on top.
Here is a noodle recipe featuring store-bought roast duck. Just buy it from your favorite roast shop and add to the noodles and soup.
Photo source: ssour at flickr
2 tbsp canola oil
1/4 cup finely chopped shallot
5.5 cups of chicken broth
1.5 inch piece fresh ginger, bruised
2 star anise
half a stick cinnamon stick
3/4 pound fresh chinese egg noodle
1 tbsp fish sauce
1/2 pound amaranth, cut into 4-inch pieces
1/2 chinese roast duck, cut into thick pieces
Directions
- In a large pot over medium-high heat, heat the oil
- Add shallot and saute for 15 seconds until fragrant
- Add the broth, bring to a boil
- Lower the heat to a simmer
- Add the ginger, star anise and cinnamon stick
- Cover and simmer for 30 minutes to bring the flavor out
- Cook the noodles in a large pot of boiling water until al dente
- Drain and set aside
- Remove the ginger, cinnamon stick and star anise
- Add the fish sauce to taste
- Add the amaranth and cook for 1 minute
- Divide the noodles among 4 bowls
- Ladle the soup over them
- Heat up the roast duck in the oven or microwave
- Place the heated duck pieces on top of the noodles
- Serve at once
Recipe link: Noodle soup recipe with roast duck and amaranth
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