Smooth, hand-pulled noodles complemented the rich broth. The noodles had a firm texture but a springy elasticity. Resting on the noodles were hunks of bone-in roasted duck, the crisp skin lacquered ...
Blanch the bok choy for 1 minute, slowly lowering in the bok choy stem first, allowing the stem to cook before the bok choy leaves. Use tongs to refresh the bok choy in the iced water.
The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat ...