Chinese Spiced Goose Soup with Noodles | Warming Autumn Asian Soup

Thoroughly wash the goose leg, pat dry, and remove any excess skin and fat. Cut the meat into medium-sized cubes or strips. Peel the ginger and cut into thin matchsticks, mince the garlic, slice the spring onion (separating the white and green parts), and shred the Chinese cabbage.

Soak the rice noodles in warm water or boil for 2-3 minutes according to package instructions, then drain, rinse with cold water, and set aside.

In a large pot over medium heat, fry the goose meat pieces in their own fat for 4-5 minutes until nicely golden brown. Add the sliced ginger, minced garlic, star anise, and the white part of the spring onions, then sauté for another 1-2 minutes until fragrant.