Back to  Recipes Gluten Free and Low FODMAP Recipe -  Hot & sour duck noodle soup with baby pak choi
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Ingredients


2 duck breasts, skin on

3 tbsp fish sauce

2 tbsp soft brown sugar

1l low FODMAP chicken stock

2 limes, juiced

4 baby pak choi

100g rice noodles

2 red chili, sliced

a small bunch cilantro, roughly chopped

2 scallions, sliced (green only)










Method


Score the fat of the duck breasts and marinate with 1 tbsp each of the fish sauce and sugar.

Leave for 30 minutes or overnight. Heat a non-stick pan and pan-fry the duck, fat-side down.

Reduce the heat to low and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.

Heat the chicken stock and add the lime juice, remaining fish sauce and sugar.

Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until al dente.

Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.

Thinly slice the duck and arrange on top. Sprinkle with chili, scallion and cilantro.


Recipe adapted from: Good Food

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