Egg Noodle Bowl with Roast Duck and Pak Choi

A comforting and flavorful Thai-inspired egg noodle soup with crispy roast duck, fresh pak choi, and a fragrant spiced broth.

Prep Time

20 minutes

Total Time

55 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.90/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner•Snack•Soup

Cuisine:

Asian•Thai

Main Ingredient:

Eggs

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1smallRoast Duck(Pre-cooked, store-bought or homemade (about 2-3 lbs). Shredded or sliced.)

£12.00

300gEgg Noodles(Fresh or dried, adjust amount based on preference.)

£1.20

2headsPak Choi(Chopped)

£2.00

0.3cupFresh Coriander(Chopped, for garnish)

£0.75

6cupsChicken Broth(Low sodium preferred)

£1.50

2tablespoonsSoy Sauce(Low sodium preferred)

£0.15

1tablespoonFish Sauce(Optional, adds umami flavor. Adjust to taste.)

£0.20

2tablespoonsGinger(Grated fresh ginger)

£0.25

3clovesGarlic(Minced)

£0.10

1tablespoonRed Curry Paste(Adjust to taste for spice level)

£0.30

2Star Anise(Whole star anise)

£0.30

1Cinnamon Stick

£0.15

1teaspoonBrown Sugar(Optional, to balance flavors)

£0.05

1Lime(Cut into wedges, for serving)

£0.40

1teaspoonSesame Oil(For drizzling)

£0.10

To tasteChili Oil(Optional for extra spice)

£0.15

Total Cost

£19.60

£4.90 per serving

Instructions

1.
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.
2.
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.
3.
While the broth simmers, cook the egg noodles according to package directions. Drain and set aside.
4.
In the last few minutes of cooking the broth, add the chopped pak choi and cook until wilted, about 2-3 minutes.
5.
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.
6.
Serve immediately with lime wedges and chili oil (optional) for squeezing and drizzling.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

575 kcal / 2406 kJ

Carbs

40g

15% of RDA

Fat

30g

43% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer broth, use duck broth or a combination of chicken and duck broth.

Adjust the amount of red curry paste to control the spice level.

If you don't have roast duck, you can substitute with other protein such as rotisserie chicken or tofu.

Customize the toppings with other vegetables like bean sprouts, mushrooms, or bok choy.

For an extra layer of flavor, toast the star anise and cinnamon stick in a dry pan for a few minutes before adding them to the broth.

Cooking Equipment

Large Pot

Oven

Baking Sheet

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a richer broth, use duck broth or a combination of chicken and duck broth.

Adjust the amount of red curry paste to control the spice level.

If you don't have roast duck, you can substitute with other protein such as rotisserie chicken or tofu.

Customize the toppings with other vegetables like bean sprouts, mushrooms, or bok choy.

For an extra layer of flavor, toast the star anise and cinnamon stick in a dry pan for a few minutes before adding them to the broth.

Egg Noodle Bowl with Roast Duck and Pak Choi

Ingredients

Instructions