Easy Chinese Roast Duck Noodle Soup
This Chinese roast duck noodle soup turns savory Cantonese roast duck into a comforting bowl of rich broth, tender noodles, and sweet napa cabbage. It comes together quickly with just a few seasonings, making it an easy way to serve a deeply satisfying noodle soup at home.
Servings2 Portions
Prep Time5 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
2
- Cantonese roast duck12 oz
- fresh noodles8 oz
- napa cabbage8 oz
- water4 cup
- chicken bouillon paste1 tsp
- salt0.8 tsp
- sesame oil0.3 tsp
- white pepper0.1 tsp
- cilantro2 tbsp
Step-by-Step Instructions
01
Reserve 4 to 6 meaty pieces of roast duck for serving, if desired. Place the remaining duck in a medium pot with the water and chicken bouillon paste, bring to a boil, then cover and simmer for 20 minutes to build the broth.
02
While the broth simmers, trim the napa cabbage and cut it into bite-size strips about 3/4 inch wide. Bring a separate pot of water to a boil for cooking the noodles.
03
If you reserved duck pieces for topping, arrange them on a foil-lined baking sheet. Warm them in a 325°F oven for 8 to 10 minutes, then keep them warm until serving.
04
After the broth has simmered, add the napa cabbage, salt, sesame oil, and white pepper. Return the soup to a gentle simmer and cook uncovered for about 5 minutes, until the cabbage is tender but not mushy.
05
Cook the fresh noodles in the boiling water according to the package directions, then drain well. Divide the noodles between 2 serving bowls.
06
