five spice duck and ginger noodle soup

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Five-spice duck and ginger noodle soup

An authentic Chinese noodle soup recipe, packed with healthy vegetables and moreish spicy flavours.

Pinch of crushed dried chillies

1/4 tsp Chinese five-spice powder

1/2 tsp sugar

2 large duck breasts, skin removed

2 litres fresh chicken stock, hot

5cm piece fresh ginger, cut into thin strips

2 tsp sunflower oil

200g dried wholewheat noodles (we like Blue Dragon)

1 medium-hot red chilli, deseeded and thinly sliced

Bunch of spring onions, trimmed and thinly sliced on the diagonal

200g beansprouts

4 heads pak choi, roughly chopped

Handful fresh coriander sprigs

Dark soy sauce, to serve

Ingredients

Ingredients