Monday Night. I was quite the ravenous one. I decided to make two of my favorite dishes, molding my own recipe from tastes in China, in restaurants here in the States, and from the delicious/savory meals cooked by my father. I mentioned Chinatown Express in DC and their famous duck noodle soup in a post (read it here) back in the end of May. When my parents came to visit, they bought some smoked pork (or was it roast pork?) + duck for me. I ate some at the time and froze the rest. Last night, I figured I should go ahead and use those items. Cook two meals at once 🙂 Note that the two dishes call for overlapping ingredients 🙂
Duck Noodle Soup (Serving size: 1)
- Freshly Pulled Noodles. I bought mine from the Asian supermarket. You could use any sort of noodle you want: udon, sphaghetti (though I would stay away from this one), angel hair, vermicelli, glass noodles, ramen noodles. Anything!
- 4-5 pieces of duck breast/leg – already cooked/chopped
- 1 stalk bok choy peeled & washed
- ~ 1 tbsp chopped green onions (or scallions)
- ~1 tbsp of ginger slices
- 2 cups of chicken broth
- ~2 tsp soy sauce
- 1 tsp of black vinegar
- a pinch of white pepper
- a pinch of salt
- oil (see below)
Spicy Pork & Tomato Noodles (serving size: 1)
- Sphaghetti – Again, any sort of noodles will work. I usually use freshly pulled noodles or soba noodles. But this time, I had leftover sphaghetti in my fridge
- Chinese Roast Pork Belly (store-bought, already cooked) – cut into slices , about 1/4 cup
- 1 stalk bok choy peeled & washed
- 1 tbsp crushed red pepper
- 1/4 cup of cherry tomato halves
- 1 egg
- 1 tbsp chopped green onions (scallions)
- 1 tbsp of ginger slices
- 1 tsp soy sauce
- 1 tsp sesame oil
- pinch of salt
- pinch of white pepper
- 3 tsp of “Lao Gan Ma” Chili in Oil
- 2 tbsp oil (any kind)
- 2 tbsp kimchi (optional)
Spicy Pork & Tomato Noodles
- Boil the spaghetti (add some salt for taste), rinse with cold water, and drain. Place in serving bowl.
- Preheat oven to 350 degrees. Place the roast pork on a baking pan/sheet in the oven for 10 minutes.
- While the pork is baking, bring a pot of water to a boil and dunk the bok choy in the water for about 1-2 minutes. Remove from the pot and place in your serving bowl on top of the spaghetti/noodles.
- Remove pork from over and cut into small slices or chunks.
- In a frying/sautee pan on high heat, add crushed red pepper and ginger and sautee until you see the pepper become absorbed into the oil
- Add the pork and sautee for about 3-4 minutes
- Now add the cherry tomatoes and kimchi if you would like a kick and sautee for 1 minute
- Crack an egg directly into the pan (or you can beat the egg first if you prefer) and mix/scramble that into the pork mixture.
- Mix in the soy sauce, black vinegar, and sesame oil.
- Place pork & tomato mixture on top of the spaghetti/bok choy and garnish with the green onions/scallions.
- NOMNOMNOM.
Prettay Egg.
Packed away for lunch 🙂
Duck Noodle Soup
- Preheat oven to 350 degrees. Place the duck on a baking pan/sheet in the oven for 10 minutes.
- Remove duck and set aside.
- Take the oil drippings and place in pan and sautee with ginger on high heat.
- Add in chicken broth/chicken stock.
- Add in the noodles and cook for a few minutes (Depending on which type of noodles you chose)
- Add in the bok choy and cook for 1 more minute and remove pan from heat.
- Add in the duck and serve in bowl, garnish with green onions/scallions
- NOMNOMNOM
Duck Noodle Soup 🙂
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