Who am I kidding? We all know my appetite is unpredictable and tends to ignore the seasons. I eat anything at any time according to my mood.
I do find myself wtih appropriate salad cravings. It's hard not to when the farmers' markets are starting to really blossom. I had a craving for a little something Asian this week, so I made up this soba noodle salad.
It was so good I think I may continue doing the salad thing for a while.
Soba Noodle Salad with Grilled 5-Spice Duck Breasts
- 3 duck breast cutlets
- 2 tsp 5-spice powder
- 2 tsp salt, divided
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/2 cup sesame oil
- 1 package soba noodles
- 2 cucumber, peeled and cut in small dice
- 1 package coleslaw mix
- 5 oz enoki mushrooms, stems trimmed
- 1/4 cup chopped fresh cilantro
- 2 Tbl chopped scallions (green part only)
Mix together vinegar, soy sauce, and remaining teaspoon of salt. Whisk in sesame oil. Set aside.
Cook noodles according to package directions. Drain and rinse with cold water. Toss with cucumber, cabbage, mushrooms, cilantro, scallions and dressing.
Serve topped with slices of duck breasts.
*If you don't want to cook them this way, feel free to cook in a pan, an outdoor grill, or whatever your preferred method is.