Tuesday, August 21

Duck & Vegetable Asian Noodles

I made extra duck from this meal and re-purposed it for this weeknight-friendly noodle dish (adapted from this recipe). Most Asian noodles I make are more of a stir-fry, but this dish is basically like making Italian pasta but with Asian flavors. I love all of the crunch and greenery from the bok choy and onions, which form a really nice balance to the silky noodles and rich duck meat. It's a great one-pot dish that can easily be adapted to whatever leftovers you might have on hand (I think pork would be a great substitute for the duck) and leftovers make a great lunch the next day.

Duck & Vegetable Asian Noodles:
  • Melt 2 tbsp. duck fat* in a hot pan and add in 1 minced onion.
  • Cook for 5-7 minutes, or until starting to caramelize, then add in 1 bulb of thinly sliced bok choy.
  • Cook for another 4-5 minutes, or until softened, then add in 4 cloves of minced garlic and cook for another minute.
  • Add in 3 minced green onions and 1 c. cooked duck meat and stir.
  • De-glaze the pan with 2 tbsp. Sherry, then add in 2/3 c. chicken stock and 1/3 c. low-sodium soy sauce.
  • Meanwhile, bring a large pot of water to a boil and cook 8 oz. noodles** until al dente.
  • Let the soy sauce mixture come to a boil, then reduce to a simmer.
  • Drain the noodles and reserve 1/4 c. cooking liquid.
  • Add the noodles to the pan, adding cooking water as necessary to moisten them.
  • Toss for a minute, then turn off the heat and drizzle with sesame oil and Sriracha hot sauce.
  • Divide into bowls and garnish with more minced green onions.

Serves two - three
*Or canola oil.
**I used Udon, but any variety of Asian noodles would be great.