| 1 |
If using dried egg noodles, put them in a dish with
lukewarm water to cover. Let soak until pliable, about 20 minutes. |
| 2 |
Pour the chicken stock into a pot and bring to a
gentle boil over medium heat. Reduce the heat to medium-low and
partially coverr until ready to use. |
| 3 |
Meanwhile, bring a pot filled with water to a boil
over high heat. If using dried egg noodles, drain and divide them
into 4 equal portions. Place one portion at a time in a sieve and
lower it into the boiling water. Untangle the noodles with
chopsticks, and boil until tender but firm, 2 to 3 minutes. If using
fresh egg noodles, cook them for 3 to 5 minutes. Remove, drain, and
place in a large soup bowl. Repeat this step until you have 4
individual servings. |
| 4 |
Ladle a generous amount of hot broth over each
serving of noodles, add the sliced duck meat, and garnish with
scallions and cilantro leaves. |
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