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Ching's Peking Style Duck Udon Noodle Soup

By Ching He Huang, Sky Taste
Serves 1

1 duck fillet
Peking duck sauce/marinade
1/2 tsp of Chinese five-spice powder
1 tbsp of sesame oil
3 tbsp of bought hoi sin sauce
3 tbsp of brown sugar
3 tbsp of water
1 tbsp of dark soy sauce
1 tbsp of corn flour + 1 tbsp of water

For the noodle soup base
1 Chinese mushrooms soaked in hot water for 20 minutes
1/2 litre chicken stock
50g shredded Chinese leaf
1 tbsp of light soy sauce
1 tbsp of rice wine
1 tbsp of rice vinegar
100g flat udon noodles
20g spring onions chopped lengthways
40g of bean sprouts
Salt
Pepper
Fresh coriander

1. Make the Peking duck sauce marinade; throw all the ingredients into a bowl, pour into a zip lock bag and marinade the duck breast overnight.

2. Cook the duck breast fillet in a pan, skin down until golden brown and cooked approximately for 1 minute on each side. Then place into the oven. 15 minutes at 180C.

3. In a pan, fill it with 1 litre of ready made chicken stock.

4. Throw in 3 Chinese mushrooms already pre-soaked in hot water for 20 minutes.

5. Then add 200g of shredded Chinese leaf.

6. Add the seasoning: light soy sauce, rice wine, rice vinegar.

7. Remove pork from griddle pan, leave to cool.

8. Add the yellow shi noodle to the wok (or any wheat flour noodle).

9. Add chopped spring onions, bean sprouts, coriander.

10. Ladle some of the noodle soup into a bowl, slice the duck breast and place on top.