Duck Noodle (lean, halal)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 110 g skinless duck breast (thinly sliced)110g

Carbs· 1

  • 120 g flat rice noodle (kuey teow)(staple)120g

Vegetables· 3

  • 50 g choy sum (cut into lengths)50g
  • 8 g ginger (sliced)8g
  • 12 g spring onion (chopped)12g

Sauces· 2

  • 6 g dark soy sauce (for colour)(staple)6g
  • 6 g light soy sauce(staple)6g

Spices· 4

  • 1 star anise(staple)1g
  • 1 small cinnamon stick(staple)1g
  • 4 g chicken stock cube (~½ cube)(staple)4g
  • pinch of salt(staple)1g
  1. 8 min · hands-free

    Bring ~500 ml water to a boil with the ginger, star anise, cinnamon and half a stock cube, then simmer on low for 8 min into a fragrant clear broth.

    Why? The original's richness comes from fat rendered off the duck skin, making a very high-calorie bowl of oily broth. A star-anise, cinnamon and ginger broth gives the same braised aroma with almost no fat.
    08:00

    Next up:Thinly slice the skinless duck breast and poach it in the gently simmering broth for 2–3 min until just cooked, then lift out and set aside.

  2. Thinly slice the skinless duck breast and poach it in the gently simmering broth for 2–3 min until just cooked, then lift out and set aside.

    Why? Skinning the duck breast removes most of the fat; slicing it thin and gently poaching rather than long-braising keeps it tender, not tough, and leaves no gaminess in the broth.
    Watch out: Duck breast is lean and turns tough if overcooked — lift it out the moment it turns opaque.

    Next up:Season the broth with light soy, dark soy and a pinch of salt; blanch the choy sum for 1 min and lift out, then soften the kuey teow in the broth and transfer to a bowl.

  3. Season the broth with light soy, dark soy and a pinch of salt; blanch the choy sum for 1 min and lift out, then soften the kuey teow in the broth and transfer to a bowl.

    Why? Dark soy is only for colour and light soy for savouriness — together just over a teaspoon, far lower in sodium than shop braising liquid; softening the kuey teow right in the broth flavours it without any added oil.

    Next up:Arrange the duck slices and choy sum over the noodles, ladle in the hot broth, scatter spring onion and serve.

  4. Arrange the duck slices and choy sum over the noodles, ladle in the hot broth, scatter spring onion and serve.

    Why? Returning the duck at the end and warming it with hot broth rather than re-simmering keeps the thin slices tender; one bowl with protein, veg and noodles makes it a balanced meal.

    Tip: For a more filling bowl, add an extra handful of choy sum or bean sprouts — tasty and low in calories.