4 spring onions
1 bak choi (bok/pok/pak choi/choy)
125 g rice noodles
1 red chili
400 g edamame beans
thumb size piece of ginger
sesame oil
2 tbls soya sauce
1-2 sqirts of fish sauce
1.5 l chicken broth
1 tbls brown sugar
lemon juice from half of lemon
1-2 pieces of duck breast
Fry the scored duck breast in hot sesame oil, until it's pink inside. Cut it in smaller pieces.
Heat up the oil, fry the sliced chili ( remove seeds if you don't want to much heat)
Add spring onions and bak choi, heat for a few minutes. And then add beans and grated ginger.
Boil the noodles according to the package. Cool under water.
Heat the chicken broth, adding soya sauce, brown sugar, lemon juice and fish sauce. It's important to taste along the way and add more or less to fit your taste.
Add the sliced duck breast to the greens and pour the broth over and bring it to a boil.
Put some noodles in a bowl and pour the soup over.
