Asian Vermicelli Noodle Salad With Tea-Smoked Duck

Fall 2015

Executive chef Ronald Garrido of the Silicon Valley Capital Club in San Jose, Calif., kicks up this savory rice noodle dish with spicy Sriracha Asian vinaigrette. He serves the dish in small Chinese to-go containers for parties or picnics. Don’t forget the chopsticks!

1 head green cabbage
1/2 head purple cabbage
1 large carrot, shredded
1 bunch green onions, chopped
1 bunch sweet Asian basil, stems removed and chopped
1 whole tea-smoked duck, about 2 cups of meat
Asian Vinaigrette (recipe follows)
2 cups peanut oil
16 ounces rice vermicelli noodles
1/4 cup sesame seeds, lightly toasted

Shred the green cabbage and place in a colander. Rinse and drain the cabbage and transfer it to a large bowl. Repeat the rinsing process with the purple cabbage and transfer to the large bowl. This will keep the cabbage’s color from bleeding to other vegetables. Stir in the carrot, onions, and basil.

Shred or julienne the duck meat. Add it to the cabbage mixture and combine ingredients well. Toss the salad mixture with the Asian Vinaigrette until thoroughly coated and refrigerate until ready to serve.

Add the peanut oil to a wok or deep, wide pan over medium-high heat. Break the noodles apart and slightly separate them. Quick-fry the noodles in the oil according to package instructions or about one second per side, until just crisp but not brown. Drain noodles on a paper towel and set aside.

To serve, top each portion of salad with fried vermicelli noodles, and garnish with sesame seeds.

Yield: 6-8 servings

ASIAN VINAIGRETTE

3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup aji-mirin sweet cooking rice wine
1 tablespoon Rayu oil
2 tablespoons sesame oil
1 teaspoon Sriracha sauce

In a small bowl, using a whisk, combine all ingredients thoroughly. Set aside until you are ready to dress the salad.

CHEF’S TIP: “If you don’t want to fry the noodles, boil and drain them for a different textural response.”

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