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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.

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    Serves 2

    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


    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.

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