Egg Noodle Bowl with Roast Duck and Pak Choi

If using pre-cooked roast duck, preheat oven to 350°F (175°C). Place the duck on a baking sheet and heat for 10-15 minutes to crisp up the skin. If using a cold duck, shred or slice the meat.

While the duck is warming, prepare the broth. In a large pot, combine the chicken broth, soy sauce, fish sauce (if using), grated ginger, minced garlic, red curry paste, star anise, cinnamon stick, and brown sugar (if using). Bring to a simmer over medium heat and let simmer for at least 15 minutes to allow the flavors to meld.

While the broth simmers, cook the egg noodles according to package directions. Drain and set aside.

In the last few minutes of cooking the broth, add the chopped pak choi and cook until wilted, about 2-3 minutes.

To assemble the bowls, divide the cooked egg noodles among four bowls. Ladle the spiced broth and pak choi over the noodles. Top with the shredded or sliced roast duck. Garnish with fresh coriander and a drizzle of sesame oil.

Serve immediately with lime wedges and chili oil (optional) for squeezing and drizzling.