This week I invite you to explore a recipe using Thai noodles and prepared in a wok.  Explosive recipe flavor, smooth and crisp with some small touches:  Noodles Wok with duck, bamboo, beans and chorizo.

• 1 package of noodles or spaghetti
• 1 box of corn
• 300g French beans
• Honey
• Soy Sauce (regular, not low-sodium)
• 12 slices of smoked duck breast
• Rice Vinegar
• 2 tomatoes
• 1 green pepper
• ½ onion
• Chorizo or Soubressade
• A jar of bamboo shoots
• Parsley
• Garlic
• Olive Oil
• Salt and pepper
• A wok
• A stove
• A bowl
• A wooden spoon

1. Cook the noodles or spaghetti
2. Chop the garlic finely and 3 slices of smoked duck breast
3. Cut and dice the tomatoes into 1cm pieces (keep the juice), ½ onion, green pepper, chorizo and bamboo shoots
4. Cut 150g of chorizo
5. Wash the beans and cut them in half (in thirds if they are too big)
6. Put everything (except noodles/spaghetti) in a pan.  Saute with a hint of olive oil
7. In a bowl, mix half of the chopped parsley, 4 tablespoons of soy sauce and a tablespoon of honey.  Stir until honey is dissolved.
8. 8. Pour into the pan
9. Let it cook for 5 minutes
10. Once the noodles/spaghetti are cooked, put them into the wok.  Pour over the contents of the pan.
11. Deglaze the pan with 2 tablespoons of water, 1 teaspoon honey, 2 teaspoons rice vinegar and 2 tablespoons soy sauce
12. Stir with a wooden spoon to deglaze the entire pan
13. After 2 minutes in the pan, stir in the remaining slices of duck.  Remove them after 1 minute of cooking
14. Put the slices of duck breast aside
15. Pour the deglazed juice in the wok
16. Heat the wok over medium heat
17. Season (salt and pepper)
18. Add 3 tablespoons olive oil
19. Mix all of the ingredients together in the wok
20. Cook over medium heat for 5 minutes (the pasta and should have color and a slightly sweet/sticky appearance as you can see in the noodle bar)
21. Turn off the heat and add in the remaining chopped parsley

1. Pour the contents of the wok into bowls

2. Place the marinated duck over the pasta

3. Serve!

Personally I tend to favor a sake or Japanese beer but it could also pair very well with:

• Sauternes
• Riesling from Alsace
• Lillet
• Corsican Muscadellu
• Umeshu
• Sake (Not a substitute found in the first Chinese restaurant but came Junmai Dai Ginjo. Click here.)
• Puilly Fuisse (Burgandy White)
• An Australian Shiraz (red)
• Sauvignon Blanc Mendoza (Argentina)

Bon appetit!

Jonathan Choukroun Chicheportiche