Udon Noodles with Duck Sauce

Ingredients

• Udon noodles (8 ounces)
• Duck breast (2, skin-on)
• Salt (to taste)
• Black pepper (to taste)
• Lime (1, cut into wedges)
• Cilantro (1/4 cup, chopped)
• Bean sprouts (1 cup)
• Green onions (2, sliced)
• Ginger (1 tablespoon, minced)
• Garlic (2 cloves, minced)
• Sesame oil (2 tablespoons)
• Rice vinegar (1 tablespoon)
• Hoisin sauce (3 tablespoons)
• Soy sauce (2 tablespoons)

Instructions

1. Begin by cooking the udon noodles according to the package instructions. Once cooked, drain and set aside.
2. While the noodles are cooking, season the duck breasts with salt and pepper on both sides. Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook for 4-5 minutes until the skin is crispy and golden. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare doneness. Remove from the skillet and let rest for 5 minutes before slicing thinly.
3. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and minced ginger to create the sauce mixture.
4. Using the same skillet that cooked the duck, add the sauce mixture and cook over medium heat for 1-2 minutes, allowing the flavors to meld and the sauce to heat through.
5. Add the cooked udon noodles to the skillet and toss well to coat them in the sauce, ensuring every noodle is infused with flavor.
6. Divide the sauced udon noodles between two bowls. Top each bowl with the sliced duck breast, and garnish with sliced green onions, crisp bean sprouts, and fresh cilantro.
7. Serve immediately with lime wedges on the side for squeezing over the dish.