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Ingredientes
- 1 x barbecued duck
- 1 x 8 ounce package soba noodles
- 1 lrg shallot, finely, chopped
- 4 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. fermented black beans, minced
- 1 Tbsp. fresh ginger, chopped
- 2 Tbsp. sesame oil
- 2 clv garlic, chopped
- 3/4 c. roasted grape seed oil
- 1 x red pepper, julienned
- 1 lrg carrot, julienne cut
- 1 x zucchini, pulp and seeds removed, green portion julienne
- 1 c. fresh cilantro, minced
- 2 Tbsp. fresh mint, minced
- 2 Tbsp. black sesame seeds, toasted
- 2 Tbsp. white sesame seeds, toasted
Direcciones
- Remove the meat from the duck, discarding the skin and bones. Shred the meat and set aside.
- In a Medium pot on high heat cook the soba noodles to al dente, rinse in cool water, drain well and set aside.
- In a medium bowl prepare the dressing by whisking together the shallot, soy sauce, rice vinegar, black beans, ginger, sesame oil and garlic. Slowly pour the roasted grape seed oil in the bowl, whisking the entire time. Taste for seasoning.
- Pour the dressing over the liquid removed soba noodles. Add in all the julienne vegetables, the cilantro, mint and shredded duck. Toss well to coat proportionately.
- Turn the noodle salad onto a serving platter, sprinkle with sesame seeds and garnish with chive blossoms if available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 237 | |
| Calories from Fat 71 | 30% |
| Total Fat 8.26g | 10% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 916mg | 38% |
| Potassium 349mg | 10% |
| Total Carbs 36.61g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.8g | 3% |
| Protein 8.11g | 13% |
