Shredded duck and pea shoot rice noodle soup
Poached duck breast pulled into shreds with sweet pea shoots and rice vermicelli in a light broth — nourishing yin without heat, and refreshing on a humid morning.
- 25 min
- Serves 2
- Boil
- Easy
Why it suits you: Heat and humidity mingle at Grain Buds, and a Yin-deficient constitution is more prone to a dry mouth, hot palms and poor sleep. Duck is sweet and cool and nourishes yin, pea shoots are fresh and sweet, and the light broth isn't oily, so it fills you up without leaving you parched.
Method
Prep 10 min · Cook 15 min- 1The night before, fry the duck breast skin-side down over low heat until the fat runs, pour off the fat, cover with water and simmer for 15 minutes. Leave to cool in the liquid, then shred and chill.
- 2Soak the vermicelli in warm water for 10 minutes until soft, then drain.
- 3Bring the stock to the boil with the ginger, add the vermicelli and cook for 2 minutes, then add the pea shoots and goji berries for 1 minute.
- 4Add the duck to heat through, season with the soy sauce and salt and finish with a few drops of sesame oil.
Cautions
- Duck skin is fatty, so remove it if you have high blood lipids or dislike richness; go easy on duck if your digestion runs cold or your stools are loose.
Chef's tips
- Letting the duck finish cooking in the hot liquid keeps it tender, and the rendered fat is lovely for stir-frying. Add the pea shoots last so they stay bright green.
The TCM view
Duck is sweet, salty and slightly cool, nourishing yin and the stomach and promoting urination. Pea shoots are sweet and neutral, clearing heat, draining damp and harmonising the middle. Goji berries nourish the liver and kidneys, rice noodles settle the stomach and a little ginger removes gaminess. Nourishing and moistening without heaviness — suited to Yin deficiency.
