Mie Bebek [ Chinese Noodles with Roasted Duck ]

Mie Bebek [ Chinese Noodles with Roasted Duck ]

Mie Bebek [ Chinese Noodles with Roasted Duck ]

Left over roasted duck turned to new dish!

I have a left over duck from last night dinner (Nangbus has uploaded the recipe on previous post, go check it out!), I was thinking to make some kind of a soup to go with it. A light soup. Then I ended up making Noodle Soup with it. LOL.. so much about light soup, eh?!


250 gram Chinesse yellow noodle (I guess Chao Mein will do to), cooked and drained
2 baby Bok Choy, sliced
½ cup chopped scallions
2 Red chilies, cut into strips
1 Tbsp soya sauce (Chinese Soy Sauce)
2 Cups of nicely sliced duck meat

Making the Broth:

2 Tbsp vegetable oil
duck bones ( I use the neck and back part)
1 Onion, finely chopped
1 Celery stalk, chopped
2 Carrots, diced
2 Inches sliced ginger
1 clove garlic, minced
½ Tsp black peppercorns
½ Tsp Szechuan peppercorns
2 kaffir lime leaves
Salt and pepper

1. In a stockpot, saute the bones with the oil until it turns golden brown then throw in the onion, garlic, celery and carrots until it caramelized.
2. Throw in the pepercorns, Szechuan peppercorns, kaffir lime leaves and 10 cups of water. Salt and pepper.
3. Bring the broth to boil then reduce the heat and let it simmer for around 3 hours.

To serve:
In serving bowl, put the noodle, Bok Choy, ¼ to ½ Tbsp soya sauce then pour the broth. Garnish the top with duck meat and red chillies. Sprinkle the scallion as the last touch.

PS: the original recipe was from Chef Chuck, a famous Chef from Montreal. Thus, the recipe I wrote here has been tested and simplified to adapt to my humble kitchen.

Happy cooking!


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