Ingredients

Ingredients For the duck sauce

• ½ tsp Chinese five-spice powder

• 1 tbsp sesame oil

• 3 tbsp hoi sin sauce

• 3 tbsp brown sugar

• 3 tbsp water

• 1 tbsp dark soy sauce

• 2 x 175g/6 oz duck fillets, skin on

For the noodle soup base

• 1 litre/35fl oz chicken stock

• 2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes

• 100g/4oz Chinese leaf, shredded

• 1 tbsp light soy sauce

• 1 tbsp rice wine

• 1 tbsp rice vinegar

• 200g/8oz flat udon noodles, cooked

• 3 spring onions, sliced on the diagonal

• 40g/2oz bean sprouts

• 1 large handful coriander, roughly chopped

• salt and freshly ground black pepper

Description

Recipe Uses ½ Tsp Chinese Five-spice Powder, 1 Tbsp Sesame Oil, 3 Tbsp Hoi Sin Sauce, 3 Tbsp Brown Sugar, 3 Tbsp Water, 1 Tbsp Dark Soy Sauce, 2 X...

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