3-Step Cantonese Roast Duck Soup Noodles

Noodles to usher in a new year.

Updated December 28, 2023

A bowl of Cantonese roast duck soup with noodles — Serious Eats / Jason Wyche

Have you ever walked by the windows full of beautifully lacquered roasted ducks in Chinatown and wondered what exactly to do with them once you got them home? I often find myself gazing longingly at the birds, but I rarely ever buy one to bring home.

If you are looking for an excuse to pick up a roasted duck, I can't think of a better one than Sunday's celebration of the Chinese Lunar New Year. Here is a recipe from Helen Chen's newly released Easy Asian Noodles that makes great use of a whole roasted duck, Cantonese Roast Duck Soup Noodles. This easy-to-assemble soup starts out with chicken broth, either homemade or store brought, that is enriched with ginger and rice wine; then, in go the greens, duck, and noodles. The real flavor here comes from the sweet and savory roasted duck, with all of its wonderfully fatty meat. This soup might not be complicated but it's a wonderful warming bowl, and a low-key way to celebrate the Chinese New Year.

February 2010

Recipe Details

Cantonese Roast Duck Soup Noodles Recipe

Cook 30 mins

Total 30 mins

Serves 4 servings

Ingredients

12 ounces Chinese wheat or egg noodles, or vermicelli or thin spaghetti
4 cups canned chicken broth
4 cups water
2 teaspoons Chinese rice wine or dry sherry
3 slices unpeeled fresh ginger
8 ounces yu choy, cut into 2-inch pieces, or other fresh greens such as spinach, watercress, Napa cabbage, etc.
1/2 Chinese roast duck, chopped into bite-size pieces
1/2 teaspoon salt, or to taste
1 scallion, thinly sliced

Directions

In a large pot of boiling water, cook the dried noodles until a little softer than al dente, about 3 minutes, or 2 minutes if the noodles are fresh. Drain, rinse in cold water, and set aside to drain again.
Pour broth and water into a saucepan and add the wine and ginger. Bring to a boil over medium heat. Add the greens and cook until they are just wilted and tender; do not overcook. Add the duck—about 3 to 5 pieces per person—and 2 or 3 tablespoons of the sauce that the shops pack with the duck. Cook until the broth just returns to a boil. Remove from the heat and add salt to taste.
Rinse the cooked noodles with a kettle of boiling water to warm and loosen. Drain thoroughly, and divide the noodles evenly between four large noodle bowls. Top each bowl with some of the greens, pieces of duck, and a teaspoonful of the scallion. Remove and discard the ginger from the broth, if desired. Ladle the hot broth over the toppings and noodles and serve immediately.

Notes

Don't let the noodles sit too long in the hot broth because they will absorb the liquid and lose their chewy texture.

Nutrition Facts (per serving)
358	Calories
25g	Fat
12g	Carbs
19g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	358
% Daily Value*
Total Fat 25g	33%
Saturated Fat 8g	42%
Cholesterol 78mg	26%
Sodium 1258mg	55%
Total Carbohydrate 12g	4%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 19g
Vitamin C 19mg	93%
Calcium 93mg	7%
Iron 3mg	18%
Potassium 533mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.