Cantonese Recipe

Roast Duck Noodle Soup

Noodle soup · Serves 2–3 · 25 minutes using prepared duck

Roast duck noodle soup uses Cantonese roast duck, broth, greens, and egg noodles or rice noodles.

Recipe at a glance

PurposeHigh-frequency Chinese restaurant menu dish
Cuisine or formatCantonese
Menu variation ruleProtein may be adjusted without creating a separate recipe family.

Ingredients

  • 1/2 Cantonese roast duck or prepared duck pieces
  • 10 oz egg noodles or rice noodles
  • 6 cups broth
  • Bok choy or choy sum
  • Scallions
  • White pepper
  • Soy sauce to taste

Method

  1. Warm roast duck gently.
  2. Season broth lightly.
  3. Cook noodles separately.
  4. Blanch greens.
  5. Place noodles in bowls.
  6. Add duck and greens.
  7. Ladle hot broth over the bowl.

Menu-literacy notes

  • Duck noodle soup and roast duck noodle soup use the same roast duck base.
  • Roast duck on rice uses the same meat served over rice instead of noodles.
  • Watch for bones when serving chopped roast duck.

Variations and substitutions

  • For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
  • For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
  • For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.

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