Udon noodle bowl with Chinese chives, bamboo shoots and roast duck

Udon noodle bowl
Originally uploaded by Lisa Fagg.

After that scrumptious feast of a meal we had the evening before, my appetite was still hungry for more of the same the next day! We had a considerable selection of leftovers which meant "playtime" for me and my cupboard. It took very little time to come up with this - a noodle bowl with a delicate soup, soy sauce, mirin, Chinese chives and leftover roast duck. I served this sort of "semi-wet" - the ratio of noodles to broth was quite a bit higher than I normally do for a bowl, but it worked just fine. I have to repeat this dish before I can post a recipe but you have the basic ingredients list here should you want to try it:

Ingredients for Udon Noodle Bowl

Cooked duck meat, picked from the bone (about a cup)
3 packs Udon noodles (the soft, pre-cooked type work well)
a good handful of Chinese chives, cut into 3cm lengths (or any Chinese greens, roughly chopped
1 small can bamboo shoots
grated fresh ginger and grated fresh garlic (about 1-2 tsp each)
soy sauce (about 2-3 tbsps)
mirin (or honey or sugar) 1 tsp
rice wine vinegar, 1 tbsp
2 cups good-quality chicken broth
ground white pepper
salt

Optional:
small handful of mushrooms, sliced

This can also be made vegetarian by substituting some nice mushrooms (shitake or oyster, for example) for the duck.

Enjoy!