Asian Noodles with Barbecued Duck Confit

Ingredients

For noodles

• 7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
• 2 medium carrots, cut into matchsticks
• 1/4 pounds Chinese long beans or regular green beans, cut into 1-inch lengths
• 4 confit duck legs at room temperature
• 1/2 cup chopped scallions (about 3)
• 2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil

For glaze

• 2 tablespoons hoisin sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons Sriracha

For sauce

• 1/4 cup soy sauce
• 3 tablespoons Chinese black vinegar
• 1 1/2 tablespoons packed dark brown sugar
• 1 teaspoon Asian sesame oil
• 1 garlic clove, finely chopped

Preparation

Click here for preparation method.