Noodles with duck and cabbage

1 serving

45 minutes

Recipe from chef Dmitry Shurshakov of the panoramic restaurant Hong Kong.

Energy value per serving

• Calories: 805.6
• Proteins: 37.6g
• Fats: 22.7g
• Carbohydrates: 111.3g

Ingredients

• Wheat noodles: 150 g
• Bonito broth: 160 ml
• Duck: 40 g
• Pak Choi Salad: 15 g
• Green onions: 2 g
• Dry seaweed nori: 5 g
• Chicken egg: 1 pc
• Fried onions: 1 g
• Ground ginger: 2 g
• Ground anise (star anise): 1 g
• Ground cinnamon: 1 g
• Salt: pinch
• Sugar: 2 g
• Ajinomoto seasoning: 2 g
• Fresh ginger: 4 g
• Leek: 4 g
• Soy sauce: 15 ml

Cooking steps

1. Boil the noodles for one minute and pour in the bonito broth.

   Required ingredients:

   • Wheat noodles: 150 g
   • Bonito broth: 160 ml

2. Marinate the duck in spices: ground ginger, star anise powder, ground cinnamon, salt, sugar, ajinomoto, fresh ginger, leek, soy sauce.

   Required ingredients:

   • Duck: 40 g
   • Ground ginger: 2 g
   • Ground anise (star anise): 1 g
   • Ground cinnamon: 1 g
   • Salt:  pinch
   • Sugar: 2 g
   • Ajinomoto seasoning: 2 g
   • Fresh ginger: 4 g
   • Leek: 4 g
   • Soy sauce: 15 ml

3. Fry the duck pieces on both sides for two to three minutes.

   Required ingredients:

   • Duck: 40 g

4. Blanch the pak choi.

   Required ingredients:

   • Pak Choi Salad: 15 g

5. Place the nori separately, fried in batter, and garnish with green onions.

   Required ingredients:

   • Dry seaweed nori: 5 g
   • Green onions: 2 g