Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hot and sour duck noodle soup with baby pak choy and noodles
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 2 duck breasts, skin on
- 3 tbsp fish sauce
- 2 tbsp soft brown sugar
- fresh chicken stock, cube or concentrate made up to 1 litre
- 2 lime, juiced
- 2 tbsp tamarind paste
- 4 baby pak choy
- 100g udon noodles
- 2 red chilli, sliced
- a small bunch coriander, roughly chopped
- 2 spring onions, sliced
Method
- STEP 1
Score the fat of the duck breasts and marinate with 1 tbsp each of the fish sauce and sugar. Leave for 30 minutes or overnight. Heat a non-stick pan and pan-fry the duck, fat-side down. Reduce the heat to low and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
- STEP 2
Heat the chicken stock and add the lime juice, tamarind, remaining fish sauce and sugar. Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until al dente. Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.
- STEP 3
Thinly slice the duck and arrange on top. Sprinkle with chilli, spring onion and coriander.
