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.

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