Buckwheat Noodles with Duck and Sesame

Ingredients

• Rice Noodles 5 oz
• Duck Breast 1 piece
• Grated Ginger Root 0 oz
• Garlic 1 clove
• Soy Sauce 2 spoons
• Yakiniku sauce 4 spoons
• Meyer Lemon Juice 1 tablespoon
• Thyme 1 sprig
• Vegetable Oil 1 tablespoon
• Sesame bun to taste
• Scallions to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Toast the sesame seeds in a dry skillet.

Step 3

Peel the ginger and grate it using a fine grater.

Step 4

Slice the duck breast (skinless) into thin pieces.

Step 5

Add the noodles to the pot and cook for 40 seconds.

Step 6

Then drain in a colander and quickly rinse under cold running water.

Step 7

Heat the oil in a skillet along with the thyme and ginger.

Step 8

Place the chicken breast in the pan and sauté over high heat until the liquid evaporates and the meat is browned.

Step 9

Add lemon juice, season with salt and pepper.

Step 10

After a minute, add the minced garlic, soy sauce, and teriyaki sauce.

Step 11

Mix well and simmer for 1–2 minutes.

Step 12

Add the noodles to the skillet, stir, and heat for about another minute to combine the sauce and noodles into a cohesive dish.

Step 13

Slice the onion lengthwise into thin strips and then cut diagonally across into several pieces.

Step 14

Arrange the noodles on plates, sprinkle with sesame seeds, garnish with green onions, and serve.