recipe of homemade Udon noodle and Peking duck soup bowl

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Udon noodle and Peking duck soup bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Udon noodle and Peking duck soup bowl is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Udon noodle and Peking duck soup bowl is something that I’ve loved my entire life.

Table of Contents


  • 1 pkt (about 372g) Luv-a-Duck Ready Roasted Peking Duck Breasts
  • 1L (4 cups) Massel chicken style liquid stock
  • 250ml (1 cup) water
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 2-3 teaspoons soy sauce, to taste
  • 2 x 200g pkt Obento Udon Noodles (see Notes)
  • 1 bunch baby buk choy, leaves & stems separated, sliced
  • 100g oyster mushrooms, torn
  • 1/3 cup fresh coriander leaves
  • 2 green shallots, thinly sliced
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 teaspoon sesame oil


  • Step 1
    Preheat oven to 180C/160C fan forced and line a baking tray with baking paper. Place duck on tray and cook following packet directions. Rest for 5 minutes. Thinly slice.
  • Step 2
    Meanwhile, bring the stock, water, ginger and soy sauce to the boil over high heat. Add the noodles. Cook, stirring, for 1 minute. Add buk choy stems and mushrooms. Cook, stirring, for 1 minute or until tender crisp. Add buk choy leaves, half the coriander, half the shallot and half the chilli. Cook for 1 minute or until leaves are just wilted and noodles are tender.
  • Step 3
    Divide noodle mixture among bowls. Drizzle with sesame oil. Top with the duck and remaining coriander, shallot and chilli.

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