Vietnamese Curry Noodle Soup with Duck

Egg noodles - Fresh or Dried
Chicken Stock
1 Clove Garlic, finely chopped
1 Tbsp Curry Powder
Cooking Oil
1/2 Onion, vertically sliced
Coriander
1 Spring Onion, thinly sliced
Duck breast, cooked and sliced. Works best with Chinese crispy duck

Cook the noodles according to the packet. Drain and set aside.
Heat a little oil in a saucepan. Add the garlic and fry until golden. Add the curry powder and cook for a few seconds. Add the chicken stock. Season to taste.

Put the noodles in a bowl. Arrange the duck on top along with the onion. Pour the soup into the bowl and garnish with coriander and spring onions.