In one pan squeeze the cepes. Strain to remove grit and then pour the juice back over the cepes. Cook for 15 minutes. Peel ginger and add to the chicken stock along with a teaspoon of honey. Leave to simmer for half an hour, then fish out the ginger, garlic and coriander stalks. Shred the duck. In another pan put water to boil in preparation for the noodles. Add oyster sauce and remaining honey and chopped garlic to stock. Crush half the peanuts and shred the cabbage leaves. Add to the stock along with the duck and the cooked mushrooms. Heat through. Cook the noodles in the boiling water with no salt added. Drain and stir lightly so as to prevent sticking. Put in bowl and cover with soup. Sprinkle on top peanuts, chopped coriander coriander leaves, chilli, shallots and juice.
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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 277 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 1944.8mg||598 %|
|Sodium 1359.5mg||47 %|
|Potassium 1129mg||30 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 32.4g|
|Protein 33.4g||48 %|
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Calories per serving: 542
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