- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 140 g soba noodles
- 4 bok choy
- 2 duck legs, from a jar of duck confit
- 1 tbsp duck fat
- 1 tbsp unsalted butter
- 2 small carrots, cut into thin matchstick strips
- ½ celeriac
- ½ red cabbage, tough core removed, shredded
- 2 tbsp soy sauce
- ½ tsp Thai curry paste
- 1 tsp mirin
- 2 tsp hoi sin sauce
- 1 tsp coriander leaves, chopped
- 1 tsp black sesame seeds
- salt, and freshly ground black pepper
- sprigs of coriander, to garnish
1. Cook the noodles in plenty of boiling salted water for 8 minutes. Drain under cold running water and set aside.
2. While the noodles are cooking bring another large pan of water to the boil. Add the bok choy, bring back to the boil and blanch for about 30 seconds until just wilted. Drain and slice in half lengthways.
3. Fry the duck legs in the duck fat until crispy. Drain on paper towel, set aside and keep warm.
4. Heat the butter in a large wide saucepan over medium-high heat. Add the carrots, celeriac and cabbage. Stir-fry for 4-5 minutes until tender but still crisp.
5. Stir in the soy sauce, curry paste, mirin and hoi sin sauce and cook for another 30 seconds.
6. Add the noodles and coriander, tossing to mix Add the bok choy and the duck, and season to taste.
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