Roast duck and chrysanthemum noodle soup

This aromatic Asian duck broth packs a punch of flavour and looks beautiful too.

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Hello everybody, hope you are having an amazing day today. Hello everybody, it is me again, Dan, conventional to our recipe page. Today, I'm gonna play a part you how to make a distinctive dish, Roast duck and chrysanthemum noodle soup. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started when this recipe, we must first prepare a few components. You can have Roast duck and chrysanthemum noodle soup using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Roast duck and chrysanthemum noodle soup:

1. 500g light lei mein noodles (see notes)
2. 2 tsp peanut oil
3. 2 garlic cloves, thinly sliced
4. 10g ginger, finely shredded
5. 1L (4 cups) Massel chicken style liquid accrual
6. 2 tbsp well-ventilated soy sauce
7. 1 bunch chrysanthemum leaf, trimmed
8. 1/2 Chinese roast duck, thinly sliced
9. 2 cups (110g) bean sprouts
10. 2 green onions, ends trimmed, thinly sliced crossways
11. 2 tbsp chilli bean sauce, to benefits

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Instructions to make Roast duck and chrysanthemum noodle soup:

1. Cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain similar to ease and set aside.
2. Meanwhile, heat oil in a wok over high heat. be credited with the garlic and ginger and stir-fry for 10 seconds or until garlic just begins to colour. go to chicken accrual growth and soy sauce and bring to the boil. ensue chrysanthemum leaves and cook for 30 seconds or until leaves wilt. Season afterward salt and freshly arena white pepper and separate from heat.
3. Divide noodles and chrysanthemum leaf along past serving bowls. zenith taking into account sliced roast duck, bean sprouts and green onions. Ladle hot enlargement over and peak height as soon as Guilin chilli sauce.

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