Duck Sausage with Soba Noodles

1998 Pasta Winner MLF Recipe Contest, Chef Lawrence D. London

Serving Size {6 Servings}


Asian Broth:

6 Cups Chicken Stock

1/2 Cup Soy Sauce

3 Lemon Grass Stalks, chopped

1/2 Ounce Ginger, minced

1/4 Ounce Garlic, minced

Sausage & Noodles:

2 Ounces Vegetable Oil

4 Ounces Carrots, julienne

4 Ounces Shiitake Mushrooms, sliced

4 Ounces Napa Cabbage, sliced

4 Ounces Bok Choy, chopped

1 Lb 8 Oz Maple Leaf Farms Duck Sausage, grilled, sliced

4 Ounces Pea Pods

4 Ounces Bean Sprouts

2 Ounces Green Onions, julienne

1 Ounce Shallots, minced

3 Ounces Brandy

3 Cups Asian Broth

2 Tablespoons Mint Leaves, rough chop

2 Tablespoons Cilantro, rough chop

As Needed Salt, White Pepper

1 Lb 8 Oz Soba Noodles, blanched, cooled quickly


2 Ounces Chili Oil


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Asian Broth: Combine all broth ingredients. Over medium-low heat; reduce by one-third.

Sausage & Noodles: Quickly heat carrots, mushrooms, cabbage, bok choy and duck sausage in hot oil. Add pea pods, bean sprouts and green onions; heat. Add shallots; deglaze with brandy. Add Asian broth; heat. Toss in mint and cilantro. Season with salt and pepper.

Reheat noodles in boiling water; drain. Toss with vegetables.

To Serve: Divide mixture among 6 warm pasta bowls. Garnish with chili oil.

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