Buckwheat noodles with vegetables, duck and wood mushrooms
4 servings
20 minutes
Buckwheat noodles with vegetables, duck, and wood mushrooms is an exquisite dish of Pan-Asian cuisine that combines the rich flavor of tender duck, crunchy carrots, spicy chili peppers, and aromatic shiitake. Buckwheat noodles, popular in Japanese and Korean cuisine, add softness and a nutty note to the dish, while the sauce made from soy sauce, balsamic vinegar, and lemon juice deepens and enhances the flavor. Historically, such dishes emerged in Asia where noodles became the foundation of many gastronomic traditions. With its quick preparation and harmonious combination of ingredients, this dish is perfect for a cozy dinner or for serving in Pan-Asian restaurants.
1
Slice the duck breast into thin slices, the carrot into thin strips, the chili pepper into thin rings, and the green onion into strips about 10 cm long. Mince the garlic cloves.
- Duck breast fillet: 1 piece
- Chili pepper: 1 piece
- Green onion feathers: 4 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
2
Boil salted water and put buckwheat noodles to cook. It takes four minutes.
- Salt: to taste
- Buckwheat noodles: 500 g
3
Heat a large skillet or wok, pour in vegetable oil, soy sauce, balsamic vinegar, add sugar and heat it all up.
- Vegetable oil: 50 ml
- Soy sauce: 50 ml
- Balsamic vinegar: 20 ml
- Sugar: 1 tablespoon
4
Add slices of duck breast to a hot skillet and sauté, stirring, for two to three minutes.
- Duck breast fillet: 1 piece
5
Add carrot, mushrooms, and chili pepper to the duck. Stir-fry for a minute, then add garlic and lemon juice.
- Carrot: 1 piece
- Shiitake mushrooms: 100 g
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Lemon: 1 piece
6
Drain the water from the noodles, rinse them, and pour into the pan, mixing with all the contents, add green onions, and simmer, stirring for another minute or two. Remove from heat and serve.
- Buckwheat noodles: 500 g
- Green onion feathers: 4 pieces