Tear the duck meat off the bones and place bones aside. Pour chicken broth and add duck bones into a pot

Add wine and ginger and bring mixture to a boil over medium heat. Add vegetables to cook until just wilted

Add 12 to 20 pieces of roast duck (about 3 to 5 pieces per person) and 2 to 3 tablespoons of sauce that comes with the roast duck (optional)

Cook until mixture comes to a boil. Remove from heat and add salt to taste

Cook noodles in boiling water for 3 minutes. Drain, rinse in room temperature water, drain, and portion into 4 bowls

Portion vegetable, roast duck, and a teaspoon of spring onions into each bowl

Pour hot broth into the bowls and serve immediately