Chinese Noodle Bowl With Duck

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SF Gate

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Ingredients

12 ounces dried Chinese noodles

4 cups Pot au Feu broth (from Master Recipe)

1/2 breast of duck (from Master Recipe), cut into julienne

A few assorted vegetables (from Master Recipe), all cut into bite-size pieces or julienne: a strand or two of red pepper, a few chunks of carrot, a cup or so of cabbage, a few chunks of turnip

3 ounces fresh green beans, cut into bite-size pieces

1 teaspoon chopped fresh ginger

2 garlic cloves, chopped

Handful of bean sprouts (optional)

Soy sauce, to taste

Asian sesame oil, to taste

2 tablespoons chopped cilantro or green onion

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