Cold Duck Noodle Salad

This Cold Duck Noodle Salad features smoked duck breast over a bed of matcha green tea noodles served alongside fresh mixed greens, and a vibrant ponzu dressing.

Why you'll love this recipe

This copycat recipe is inspired by the Cold Duck Noodle Salad from local grocer, Sungiven Foods.

Easy to prepare: with only a few steps, and not much cooking -- this salad is super easy to whip up. 

(Relatively) healthy and delicious: it's a light yet substantial meal (you can trim off the duck fat if you're looking for a leaner cut), or swap for a different protein.

Minimal hands-on cooking: just sear the duck breast and boil the noodles - the rest takes care of itself!

Ingredients you'll need

• matcha green tea noodles: or spinach wheat noodles; you can definitely use regular soba or buckwheat noodles as well
• fully cooked smoked duck breast: you can find this in the frozen section already prepared (I used a smoked duck from Watson brand). 
• fresh mixed greens: you can use any type of greens; baby arugula, kale, etc.
• edamame: boiled and shelled; are green immature soybeans in their pod, usually sold frozen
• cherry/grape tomatoes
• ponzu sauce: is a Japanese soy sauce flavored with citrus (yuzu), and kombu; you can make your own or use a store-bought one

You can find these ingredients at Asian supermarkets. 

How to make it

Prepare the noodles: 

Cook the green tea noodles according to the package directions.

Drain the noodles and rinse under cold water. Set aside.

For the duck:

Sear the duck in a hot pan for approximately 5 minutes per side, until a crust has formed.

Remove from heat and let it rest on a cutting board for 5 minutes.

Use a sharp serrated knife to cut into slices.

Assemble:

Add fresh mixed greens to serving bowl.

Portion the cooked green tea noodles into the bowl.

Lay slices of duck over the noodles.

Add a few edamame and cherry/grape tomatoes.

Pour ponzu sauce over the duck and noodles.

Give the noodles and salad a light mix with the dressing and enjoy.

How to serve

This noodle dish is served slightly warm (just prepared), or chilled.

How to store

Store the assembled noodle bowl in the fridge for up to 2 days, covered in plastic wrap.

You can also store the components separately until ready to serve. 

Substitutions & variations

If you can't find ponzu sauce, you can make a quick variation with soy sauce, mirin, lemon or lime juice mixed together.

Add a little chopped shallot and garlic to the ponzu for even more flavor. If you don't like the flavor of raw shallot and garlic, pan-fry first in a little oil.

You can substitute the smoked duck with any other cooked protein such as rotisserie chicken, pork, or slices of beef.

Or use pan-fried or baked tofu instead of meat.

Other noodle recipes you may like

Be sure to check out these recipes:

Cold Salmon Noodle Bowl

Cold Ramen Noodles (Hiyashi Chuka)

Sesame Biang Biang Noodles (Kudai Mian)

Quick & Easy Scallion Oil Noodles

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!