Peking Duck Noodle Bowl
Ingredients
- Duck
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2 Luv-a-Duck Peking Duck Legs
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2 tbsp extra Peking-style sauce or hoisin (optional, for glazing)
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Noodles & Broth
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150–200 g wide rice noodles (or your choice of Asian noodles)
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3 cups chicken stock
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp grated ginger
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1 garlic clove, minced
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½ tsp sugar (optional)
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Toppings & Vegetables
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1 bunch bok choy, halved
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100 g snow peas, trimmed
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Fresh coriander, to garnish
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Sliced red chilli, to garnish
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Products used
Method
1. Reheat the Duck as per pack instructions.
2. Cook the Noodles and Vegetables
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Cook rice noodles according to packet instructions. Drain and set aside.
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Steam or blanch bok choy and snow peas for 2–3 minutes until just tender.
3. Make the Broth
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In a saucepan, combine chicken stock, soy sauce, sesame oil, ginger, garlic, and sugar.
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Simmer gently for 5–10 minutes to infuse flavours. Taste and adjust seasoning.
4. Assemble the Bowl
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Divide noodles between two serving bowls.
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Pour over hot broth.
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Add bok choy, snow peas and the reheated duck leg on top.
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Garnish with fresh coriander and sliced chilli. You can also add a soft-boiled egg or swap in ramen noodles for a twist.