Cantonese Roast Duck Noodles

Instructions

1. Prepare the duck
   If using store-bought roast duck, ask the vendor to chop it into serving pieces. Alternatively, carve the duck yourself by removing the legs and wings, then slicing the breast meat. Set aside and keep warm.
2. Make the broth
   In a large pot, bring the chicken or duck stock to a simmer. Add star anise, cinnamon stick, ginger, and garlic. Stir in the oyster sauce, light soy sauce, dark soy sauce, and half of the sesame oil. Simmer gently for 15 minutes to allow the flavors to infuse. Strain the broth to remove the spices and aromatics.
3. Cook the noodles
   Bring a large pot of water to a boil. Add the fresh egg noodles and cook according to package instructions, usually 2-3 minutes until al dente. Do not overcook. Drain the noodles and rinse under cold water to stop the cooking process. Toss with the remaining sesame oil to prevent sticking.
4. Blanch the vegetables
   Using the same pot of boiling water, blanch the bok choy or choy sum for 1-2 minutes until just tender but still crisp. Remove and drain well.
5. Assemble the dish
   Divide the noodles among four large soup bowls. Arrange the duck pieces and blanched vegetables on top. Ladle the hot broth over the noodles and duck. The hot broth will help rewarm the duck.
6. Final touches
   Garnish each bowl with sliced spring onions. Sprinkle with freshly ground white pepper. Serve immediately while hot, accompanied by extra soy sauce or chili oil if desired.