Noodle Soup with Roast Duck

Instructions

1. Prepare the broth
   In a large pot, combine the chicken stock, white parts of green onions, ginger, garlic, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 30 minutes to infuse the flavors.
2. Season the broth
   Add soy sauce, oyster sauce, and fish sauce to the broth. Taste and adjust seasonings as needed. Continue to simmer for another 15 minutes. Strain the broth to remove the solids and return it to the pot.
3. Prepare the duck
   If using a pre-roasted duck, separate the meat from the bones and slice into thin pieces. If the duck has skin, crisp it up in a dry pan over medium heat for about 2 minutes per side, then set aside.
4. Cook the noodles
   Bring a separate pot of water to a boil. Cook the egg noodles according to package instructions until al dente, usually 2-3 minutes for fresh noodles or 4-5 minutes for dried. Drain well and toss with a little sesame oil to prevent sticking.
5. Cook the vegetables
   Add the baby bok choy to the simmering broth and cook for 2-3 minutes until tender-crisp. Remove with a slotted spoon and set aside.
6. Assemble the soup
   Divide the cooked noodles among four large serving bowls. Arrange the sliced duck meat and bok choy on top of the noodles. Ladle the hot broth over the noodles and duck.
7. Garnish and serve
   Sprinkle with the green parts of the green onions, bean sprouts, cilantro, and sliced red chilies. Drizzle with a little more sesame oil if desired. Serve immediately while hot.