Egg Noddles Soup With Roast Duck 燒鴨麵湯

As promised a soup version for those who prefer a little bit of slurping action. I made a soup version the next day using the remaining ingredients and a delicious duck broth was made using the duck bones. I am still rather bias towards the dry version but it was a very enjoyable lunch with my weekend Chinese newspaper by the sunny window.
I managed to finish the 10th MMM roundup when the internet reception was surprisingly strong this morning. Please come back tomorrow for yet another delicious roundup! 

serves 2 generously as a one dish meal

you'll need;

1/2 a roast duck, chopped Chinese style

fresh egg noodles, allow 1.5 noodles per person

choysum or bokchoy, washed and cut into manageable lengths 

spring onions, chopped

bird chillies in soy to serve

for the broth;

duck bones and off cuts from the roast duck

5 cm of ginger, sliced

1 l of stock

dash of sesame oil

dash of white pepper

dash of light soy

salt to taste

Duck bones and sliced ginger.

For the broth - Place all ingredients in a pot and simmer for 15 to 20 minutes. 

Prepare the choysum and spring onions.

Chop the duck Chinese style.

Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly.

Ladle some hot broth over.

Top with duck and spring onions and serve immediately with some cut chillies in soy.