Recipe Jan 7 Noodle Bowl - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Jan 7 Noodle Bowl

Posted: Updated:

Noodle Bowl: noodles, veggies, protein, broth and love.

 

  • 2 8 oz. duck breasts, skin on
  • 3 cups vegetable broth
  • 1/2 cup white miso
  • 1/2 cup rice wine vinegar
  • 1/4 cup light soy sauce
  • 1/3 cup grapeseed oil
  • 3 carrots/peeled and chopped
  • 1 onion/sliced
  • 2 cups Bok Choy
  • 1 red jalapeño/sliced
  • 2 TBL ginger/minced
  • 3 cloves garlic/minced
  • 2 Shallots/sliced
  • 1 bunch Scallions/trimmed/sliced
  • 1 package of precooked ramen noodles, or just cook noodles ahead of time.
  • 1 soft poached egg per bowl
  • salt and pepper to taste

 

  1. Grab a large stock pot and place on medium heat. Toss in grapeseed oil, ginger, shallots, carrots, onion and garlic and sauté for 2-3 minutes.
  2. Add vegetable broth, miso paste, rice wine vinegar and soy sauce and stir till well combined. Let cook for while you begin your duck.
  3. Grab sauté pan and turn on medium heat take duck breast, score skin, then season with salt and pepper and then pat dry with paper towel. Gently place into pan skin side down and cook until nice and brown crust forms, about 3-5 minutes per side. Once done let sit aside until ready to assemble bowl.
  4. Stir broth, and taste/season to liking. Toss in Bok Choy just to blanch a bit.
  5. Grab already cooked noodles and place in bowl, add Bok Choy, carrots removed from broth, sliced jalapeño, sliced scallions, and sliced duck breasts and top bowl with broth and boom...you're done.