Ingredients
- 3 packages (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store
- 2 Mini bok choy
- 1 package Sliced bella mushrooms
- 1 Julienned carrot
- 2 Eggs
- 1 Red or green jalapeño pepper, seeded and sliced
- 1/4 cup Chopped fresh ginger
- Lime joice to taste
- Chicken or Duck broth
- Rice vinegar
- Chili flakes
- Fresh coriander
- Sesame oil
- Tomahawk Spices (use the Traditional blend for a less spicy result)
- Duck or chicken breast
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
- Marinate the carrots in sesame oil and rice vinegar for 30 minutes.
- Heat oil in a large stockpot or Dutch oven over medium heat. Add ginger, and cook, stirring frequently until fragrant, about 2-3 minutes.
- Cut the mini bok choys in half and add them to the pan and stir carefully to cover with oil and cook for approximately 2 minutes. Remove the bok choy and set aside.
- Add the mushrooms and cook 3 to 5 minutes on each side or until they are mostly golden brown on all sides.Tip: If you pile raw mushrooms up on top of each other in a pan, they will steam. If instead, you spread them out so that they are only just touching one another, they will brown and crisp around the edges.
- Flatter the duck breast with Tomahawk Seasoning. Crisscross the fat without touching the skin and brown in a very hot pan, skin side down. Turn the breast over for 3 minutes, then bake at 400 ° F for dive minutes. The magret should be rose colored. Remove from the oven and let stand for three minutes.
- Meanwhile, add the noodles to the broth and season with salt, pepper and chili flakes to preferred taste.
- Cut the duck breast into thin slices, pour the broth and noodles into two bowls, garnish with the carrots (drained from the marinade), mushrooms and bok choys. Add the jalapeño peppers to taste and fresh cilantro.
- Top with a dash of Tomahawk seasoning!
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