Soba Noodle Salad with Smoked Duck

BY CHEF JOHN ASH 

Serve this flavorful Asian dish with a glass of Sonoma Cutrer Pinot Noir for an enchanting meal.

INGREDIENTS

3/4 lb soba noodles

7 tbsp peanut oil

5 tbsp soy sauce

2 tsp Asian sesame oil

2 garlic cloves, minced

Dash of hot sauce

1/2 lb smoked duck, cut into small pieces

2 c cooked broccoli or Asian greens

1 c cooked carrots, julienne

1/3 c chopped chives

2 scallions, white and light green parts only, sliced

INSTRUCTIONS

1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil. In a large bowl, whisk the soy sauce together with sesame oil, garlic, and hot sauce.

2. Slowly whisk in the remaining 6 tablespoons of peanut oil. Add the noodles to the dressing, and toss to coat. Add the duck, broccoli, carrots and chives, garnish with the scallions and serve at room temperature.