Chinese Roast Duck Noodle Soup (雪菜鴨絲湯米)

Ingredients

• 1 Chinese roast duck ((we get it from the Chinese BBQ shop))
• 400 g / 0.88 lb rice noodles ((Chinese mei fun))
• 1 1/2 L / 6.3 US cup water ((plus extra for boiling and soaking))
• 1 1/2 L / 6.3 US cup chicken stock
• 1 tbsp chicken bouillon powder
• 3 tsp sugar ((or to taste))
• 1 1/2 tsp salt ((or to taste))
• 1 1/2 tsp white pepper ((or to taste))
• 600 g / 1.3 lb pickled cabbage ((we get it from the Chinese supermarket))
• bean sprouts ((optional))

Instructions

1. 1

   Soak the rice noodles in cold water for 15 minutes, then drain and set aside.

2. 2

   Meanwhile, separate the meat from the bones.

3. 3

   Bring the chicken stock to a boil and add the bones in. Season it with the sugar, salt and chicken bouillon powder, then let it simmer for 10 minutes.

4. 4

   Take the pickled cabbage out from the tins and give them a light wash before adding them into the broth. Let it simmer on medium heat for another 15 minutes.

5. 5

   As the broth is simmering, chop the meat into small pieces and leave them in a serving dish. You can cut them smaller to preference or leave the pieces whole.

6. 6

   Bring a pot of water to a boil and blanch the rice noodles for 2 minutes or until al dente.

7. 7

   To serve, place the noodles in a bowl and top it with the duck meat. Pour the hot soup into the bowl, making sure to scoop in the pickled cabbage.

8. 8

   Enjoy the dish hot as is garnished with bean sprouts!