Noodles with duck and cabbage
1 serving
45 minutes
Recipe from chef Dmitry Shurshakov of the panoramic restaurant Hong Kong.
Calories805.6kcal
Proteins37.6grams
Fats22.7grams
Carbohydrates111.3grams
Wheat noodles
150
g
Bonito dashi stock
160
ml
Duck
40
g
Spring onion
2
g
Chicken egg
1
pc
Salt
pinch
Sugar
2
g
Fresh ginger
4
g
Leek
4
g
Soy sauce
15
ml
1
Boil the noodles for one minute and pour in the bonito broth.
- Wheat noodles: 150 g
- Bonito dashi stock: 160 ml
2
Marinate the duck in spices: ground ginger, star anise powder, ground cinnamon, salt, sugar, ajinomoto, fresh ginger, leek, soy sauce.
- Duck: 40 g
- Ground ginger: 2 g
- Ground star anise: 1 g
- Ground cinnamon: 1 g
- Salt: pinch
- Sugar: 2 g
- Monosodium glutamate (MSG): 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.
- Duck: 40 g
4
Blanch the pak choi.
- Pak choi (bok choy): 15 g
5
Place the nori separately, fried in batter, and garnish with green onions.
- Dried nori seaweed: 5 g
- Spring onion: 2 g
