Hot and sour duck noodle soup with baby pak choy and noodles

Hot and sour duck noodle soup with baby pak choy and noodles

  • serves 4
  • A little effort

The best duck noodle dish for a hot and spicy Japanese-inspired meal for four. Udon are big fat noodles. Find them in Asian stores and larger supermarkets. Serve in deep bowls and serve with chilli, spring onion and coriander on top. Chopsticks are optional but help to scoop up the noodles.



  • duck breasts 2, skin on
  • fish sauce 3 tbsp
  • soft brown sugar 2 tbsp
  • chicken stock fresh, cube or concentrate made up to 1 litre
  • lime 2, juiced
  • tamarind paste 2 tbsp
  • baby pak choy 4
  • udon noodles 100g
  • red chilli 2, sliced
  • coriander a small bunch, roughly chopped
  • spring onions 2, sliced


  • 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.

Nutritional Information

  • Kcals 361
  • Fat 18.6g
  • Carbs 23.1g
  • Fibre 1g
  • Protein 26.9g
  • Salt 3.93g