600g duck breast filet (without fat)
200g snap peas
1 small head broccoli in small florets
5-7cm fresh ginger grated
1 small shallot onion finely chopped
1 lime juice (and zest if it’s organic)
2 tbsp olive oil
2 tsp sesame oil
Fresh coriander to garnish
200g soba (buckwheat) noodles
Fry the duck breast on a dry pan 2-3 min on each side, put aside to rest.
Boil the noodles according to the packets 5-6 min.
Slice the asparagus diagonal in 4-5 cm size, the snap peas cut once length wise.
When the noodles are done drain them and put the back in the pot.Use the pan you fried the duck breast and fry in a little sesame oil the onion and ginger together until soften pour over the noodles, use a bit of the sesame oil every time you fry the vegetables, then broccoli on the pan and fry for a few minuets, pour over the noodles. Do the same with the snap peas and asparagus on the pan for a few minutes. Pour over the mixture the juice from the lime and the olive oil, mix it’s all well and serve it on a big plate, sprinkle with sesame seeds and garnish with fresh coriander.