Home > Recipes > Quick Chinese recipes > Five-spice duck and ginger noodle soup

Five-spice duck and ginger noodle soup

Name: Five-spice duck and ginger noodle soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: Pinch of crushed dried chillies; 1/4 tsp Chinese five-spice powder; 1/2 tsp sugar; 2 large duck breasts, skin removed; 2 litres fresh chicken stock, hot; 5cm piece fresh ginger, cut into thin strips; 2 tsp sunflower oil; 200g dried wholewheat noodles (we like Blue Dragon); 1 medium-hot red chilli, deseeded and thinly sliced; Bunch of spring onions, trimmed and thinly sliced on the diagonal; 200g beansprouts; 4 heads pak choi, roughly chopped; Handful fresh coriander sprigs; Dark soy sauce, to serve

Published: 31 Jul 06
Updated: 18 Mar 24

An authentic Chinese noodle soup recipe, packed with healthy vegetables and moreish spicy flavours.

Easy
August 2006

Test kitchen approved

Serves 4
Ready in 35 minutes

An authentic Chinese noodle soup recipe, packed with healthy vegetables and moreish spicy flavours.

Nutrition: per serving

Calories: 464kcals
Fat: 14.8g (2.9g saturated)
Protein: 45.4g
Carbohydrates: 47.4g (6.8g sugar)
Salt: 5.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Pinch of crushed dried chillies
1/4 tsp Chinese five-spice powder
1/2 tsp sugar
2 large duck breasts, skin removed
2 litres fresh chicken stock, hot
5cm piece fresh ginger, cut into thin strips
2 tsp sunflower oil
200g dried wholewheat noodles (we like Blue Dragon)
1 medium-hot red chilli, deseeded and thinly sliced
Bunch of spring onions, trimmed and thinly sliced on the diagonal
200g beansprouts
4 heads pak choi, roughly chopped
Handful fresh coriander sprigs
Dark soy sauce, to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Lightly grind the crushed chillies in a pestle and mortar, then mix in a shallow dish with the five-spice powder, sugar, some sea salt and freshly ground black pepper. Put the duck breasts skinned-side down on the spices. Cover with a plate and weigh down with a few cans. Set aside for 10 minutes.
Meanwhile, bring the stock and ginger to the boil in a pan. Season with a little salt and keep hot. Bring another pan of lightly salted water to the boil ready for the noodles.
Meanwhile, heat the sunflower oil in a frying pan over a high heat. Add the duck breasts, spice-side down, lower the heat slightly and cook for 3 minutes each side for medium-rare. Set aside to rest for 5 minutes.

Meanwhile, cook the noodles in the boiling water according to the packet instructions. Drain and divide between 4 warm bowls. Sprinkle with the chilli and half the spring onions. Add the beansprouts and pak choi to the chicken stock and cook for 1 minute. Ladle over the noodles.
Thinly slice the duck on the diagonal and place on top of the noodle soup. Scatter with the remaining spring onions and coriander sprigs and serve with the dark soy sauce on the side.