Roast Duck Noodle Soup

  • Place the chicken stock, garlic and ginger in a large saucepan and bring to the boil. Reduce heat and simmer for 10 mins. Blanch lettuce leaves quickly and remove. Strain and discard the garlic and ginger.
  • Arrange the roast duck on top of the noodles, along with the lettuce and egg. Carefully pour over the boiling stock. Garnish with spring onions.

  • Serves 10
  • This recipe is also great with CHar Sui (Chinese roast pork) or Wontons. 
Egg Noodles


  • 1kg Gold Star Fresh Egg Noodles
  • 3 ltr chicken stock
  • 2 cloves garlic, halved
  • 6 slices ginger
  • 1 cantonese roast duck chopped 2.5cm pieces
  • 250g lettuce leaves
  • 5 hardboiled eggs,halved
  • Spring onions to garnish