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.
Total Time 30 minutes
Prep Time 10
Difficulty Level Easy
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
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.
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.