Hot & sour duck noodle soup with baby pak choi

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• Melinda

  29 November 2007

  Melinda rated this recipe

  

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• Beth

  05 June 2008

  Beth rated and commented on this recipe

  

  Couldn't find baby pak choi so used some thinly sliced carrots by way of veg. Was Lovely.

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• Sue

  02 October 2008

  Sue rated and commented on this recipe

  

  Delicious. OH came home and made it when I had laryngitis and not only did it taste fantastic, it pepped me up and my voice came back. Full of flavour, a lovely chilli kick and the pak choi (picked mine straight from the garden) was full of flavour. I'd recommend this to anyone.

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• Lauren Ricci

  02 March 2009

  Lauren Ricci rated and commented on this recipe

  

  FANTASTIC!!!!!!! I used left over roast duck from the sunday lunch and omitted the taramind paste & sugar as i didn't have any of them. I also used flat rice noodles instead of the udon as thats what i had in my cupboard. I added a splash of soy sauce and sweetcorn and i was in heaven!! You can add whatever veg you fancy and replace the duck with 'credit crunch' frozen prawns to keep the cost down. Overall a real health kick.

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• the_queen_of_cheese

  24 November 2009

  the_queen_of_cheese rated and commented on this recipe

  

  I made this today with home-made duck stock, and it's the best thing I've cooked in ages. Really tasty, and just the thing to perk you up if you've got a cold coming on. Will definitely make this again!

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• RhiannaJones

  08 June 2010

  RhiannaJones rated and commented on this recipe

  

  I just made this tonight for a friend who was very impressed. Used veg stock instead of chicken because I didn't have any in, and used soba noodles instead of udon but it was still very tasty and it was really easy. Would definitely recommend this.

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• CMcK

  29 June 2010

  CMcK commented on this recipe

  This is excellent. The duck was superb. I didn't have pak choi but used up some summer pointed cabbage which was a good substitute. Served it with little vegetable wraps and dip as suggested and it was a feast!!!

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• Ben

  20 October 2010

  Ben rated and commented on this recipe

  

  I did this for a special occasion and it went down a treat! I used home made chicken stock but I am going to try it with vegetable stock too... I used 2 fairly big duck breasts but when I make this again I think 3 breasts might be better if the people I am feeding are hungry! Overall, really interesting flavour, very satisfying and warming for an Autumnal evening...

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• galhamgate

  04 November 2010

  galhamgate rated and commented on this recipe

  

  This is the first time I have used tamarind, I suspect it is an acquired taste as it made the dish really rather inedible. Would not make again.

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• Knix_4

  13 March 2011

  Knix_4 rated and commented on this recipe

  

  really delicous and something different to try! I've never cooked with tamarind before, and wasnt sure about the fish sauce all over the duck, but it actually all ties together really well!

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• Louie

  01 October 2012

  Louie rated and commented on this recipe

  

  I am pretty sure I followed the recipe to the letter but the result was inedible. A waste of expensive duck and a litre of homemade chicken stock. Luckily I managed to salvage a stirfry out of it.

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• Shimuzu

  26 October 2012

  Shimuzu commented on this recipe

  I also found this to be inedible, while I liked the use of all ingredients, there was a serious lack of balance between the acidity, saltiness and sweetness. A bad sourness permeated through the whole dish so had to throw it away. Made my own version according to taste.

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Ingredients

• 2 duck breasts , skin on
• 3 tbsp fish sauce
• 2 tbsp soft brown sugar
• 1l chicken stock , fresh, cube or concentrate
• 2 limes , juiced
• 2 tbsp tamarind paste
• 4 baby pak choi
• 100g udon noodles
• 2 red chilli , sliced
• a small bunch coriander , roughly chopped
• 2 spring onions , sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

40 minutes

Ingredients

• 2 duck breasts , skin on
• 3 tbsp fish sauce
• 2 tbsp soft brown sugar
• 1l chicken stock , fresh, cube or concentrate
• 2 limes , juiced
• 2 tbsp tamarind paste
• 4 baby pak choi
• 100g udon noodles
• 2 red chilli , sliced
• a small bunch coriander , roughly chopped
• 2 spring onions , sliced

361 kcalories, protein 26.9g, carbohydrate 23.1g, fat 18.6 g, saturated fat 4.5g, fibre 1g, salt 3.93 g

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