Recipe Sections
4
Serve with a spoon and chop sticks.
The duck meat might be left over from whole roast duck, or some shredded roasted leg meat would work well.
You could also add some sliced water chestnuts, fresh bean shoots and chopped peanuts.
The noodles are long and the dumplings are short - a traditional term for Chinese soup that has these two ingredients.
1/2 tsp sesame oil
3 garlic cloves, sliced
1 piece ginger same size as garlic, sliced
400ml Luv-a-Duck duck stock
800ml water
1 tbsp soy sauce
2 small bok choy, cut into quarters
12 Luv-a-Duck siu mai
1/2 cup duck meat shredded
2 spring onions cut on an angle
Coriander sprigs
200g noodles fresh
Heat a large sauce pan and add the sesame oil garlic and ginger and stir.
Add the duck stock and water soy sauce and bring to the boil.
Add the siu mai and return to the boil.
Place the noodles into a bowl and pour boiling water over to soften them. Drain well and divide evenly between large warmed soup bowls and add spring onion and coriander.
Add the bok choy and shredded duck meat to the soup and allow to return to the boil.
Pour the hot soup over the noodles ensuring that each one has 3 siu mai.