Buckwheat Noodles with Vegetables, Duck, and Wood Mushrooms

Main Dishes | Pan-Asian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat noodles with vegetables, duck, and wood mushrooms

Ingredients

Duck Breast - 1 piece
Rice Noodles - 17.6 oz
Mild Chili Spice - 1 piece
Green onion tops - 4 pieces
Shimeji mushrooms - 3.5 oz
Carrot - 1 piece
Garlic - 2 cloves
Lemon - 1 piece
Soy Sauce - 1 fl oz
Vegetable Oil - 1 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.