Silver Pin Soup Noodles with Roasted Duck and Mushrooms 火鴨冬菇銀針粉
I'm so happy to share this warming and deliciously cheerful soup noodle dish, perfect to take the chill off these wind swept autumn days. This tasty traditional Hakka 客家 soup is really quite yummilicious and such a comfort to eat, slipping down the throat easily and tastily, noodles topped generously with a bit of this and that, a savory and homey feast of tastes and textures all tenderly nestled in tasty hot soup.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10.5 oz silver pin noodles 銀針粉, 300g
- 7 dried shiitake mushrooms 冬菇
- 4 tbsp chinese preserved vegetable Zha Cai 榨菜
- 8 oz ground pork, 225g
- 1 tbsp soy sauce
- 1 tsp Shao Hsing rice wine
- 1 tsp sugar
- 1/8 tsp white pepper
- 1/4 of whole Cantonese roasted duck 燒鴨
- 1/4 cup dried shrimps 蝦米
- 1 bunch fresh cilantro 芫茜
- 3 stalks oriental celery 芹菜
- salt, to taste
Instructions
- 1
Soak your dried mushrooms in hot water to cover. Cover bowl and let soak for 1-2 hours at least or until soft enough to slice. Squeeze dry, reserve soaking water, cut off the stems and discard, then thinly slice the mushroom caps.
- 2
Slice the Zha Cai to matchsticks about the same thickness as the noodles.
- 3
Marinate the ground pork with soy sauce, wine, sugar and pepper for 15 mins.
- 4
Use fingers to remove duck meat from bones, reserving the bones, and slice meat into 1/4 inch thick bite sized slices.
- 5
In hot wok add 2 tbsp oil, then the dried shrimp. Stir fry for 10 secs or until aromatic.
- 6
Add the pork and stir, separate and flip for a few minutes until starting to brown in spots.
- 7
Add 8 cups of water and the reserved mushroom soaking water.
- 8
When water boils add in the duck bones, Zha Cai and mushrooms, turn down heat and let simmer for 20 mins.
- 9
Add the sliced duck meat and simmer 5 more mins.
- 10
Taste to check the stock is well flavored. Remove the duck bones and add salt to taste if necessary.
- 11
In the meantime set another larger pot to boil with enough water to cover the noodles by a couple of inches.
- 12
When water boils, add in the silver pin noodles and let cook for 5 mins. Scoop out immediately and run under cool water and let drain. If noodles start sticking together as they cool you might want to stir in a few drops of oil to help keep them separate.
- 13
While noodles are cooking, wash cilantro and celery. Chop cilantro roughly, both leaves and stems. Slice the celery to 1/4 inch lengths for the stalk and then chop the celery leaves roughly.
- 14
Set out your noodle bowls and add noodles to 1/3-1/2 height of bowl.
- 15
Sprinkle each bowl with a good handful of celery. Ladle hot soup to fill each bowl of noodles, being sure to scoop in a good portion of duck, zha cai, mushroom and dried shrimp to each bowl.
- 16
Sprinkle coriander on top and serve hot.