Buckwheat Noodles with Vegetables, Duck, and Wood Mushrooms
Main Dishes • Pan-Asian
Description
Buckwheat noodles with vegetables, duck, and wood mushrooms
Ingredients
- Duck Breast 1 piece
- Rice Noodles 20 oz
- Mild Chili Spice 1 piece
- Green onion tops 4 pieces
- Shimeji mushrooms 5 oz
- Carrot 1 piece
- Garlic 2 cloves
- Lemon 1 piece
- Soy Sauce 0 fl oz
- Vegetable Oil 0 fl oz
- Sugar 1 tablespoon
- Salt to taste
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Slice the duck breast into thin slices, julienne the carrot, cut the chili pepper into thin rings, and slice the green onion into strips about 10 cm long. Finely chop the garlic cloves.
Step 2
Bring salted water to a boil and add the buckwheat noodles. Cook for four minutes.
Step 3
Heat a large skillet or wok, pour in some vegetable oil, soy sauce, balsamic vinegar, add sugar, and bring it all to a high heat.
Step 4
Add the slices of duck breast to a hot skillet and sauté, stirring, for two to three minutes.
Step 5
Add the carrot, mushrooms, and chili pepper to the duck. Stir-fry for a minute, then add the garlic and lemon juice.
Step 6
Drain the water from the noodles, rinse them, and add them to the skillet. Mix with the other ingredients, add the green onions, and let it simmer, stirring for another minute or two. Remove from heat and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!