“It’s on the spicy side, but that’s Thai food for you.” - Chef Silvino Sanchez
Stir Fried Yakisoba Noodles with Duck Confit and Nam Prik Pao
Chef Silvino Sanchez
Time: 10 minutes
True Story: I saw duck confit in the freezer section at Whole Foods after Thanksgiving this year. I bought a package of it hoping a chef might want to use it to make a cooking video. Enter chef Silvino Sanchez. He came over and made one of the best seared duck breast dishes I’ve ever had (that will be coming later) and this Thai style noodle dish with the duck confit.
This stir fried duck confit dish a quick little meal that tastes delicious. I’m going to stock up on frozen duck confit so that I can make this dish once a week. And you’ll be making it all the time too!
Chef Silvino Sanchez
Silvino was the sous chef at the Denver restaurant BRUTØ when it was first awarded 1 Michelin star, but he started his professional cooking career in a Thai kitchen in Austin. Right now he is focusing on his popup, Sana Sana.
What is nam prik pao?
Nam prik pao is a Thai style chili jam. It’s spicy, umami, and sweet. You can make your own or buy a jar of it!
What is duck confit?
Duck confit just means that it is duck that has been cooked in its own fat. It’s cooked low and slow so that the meat retains its moisture but it’s still pull apart tender and juicy.
Ingredients List
6 oz (2 portions if preportioned) of yakisoba noodles
Chef Silvino prefers Amoy’s yakisoba noodles
2 confit duck legs
We used frozen Marys duck confit from the grocery store, but you could confit your own or buy it from a place like Duckchar
1 bunch garlic chives
1 cup mung bean sprouts
1/4 cup nam prik pao
2 tablespoons canola oil
Prep:
For the duck confit:
Defrost (if applicable) and pick the meat off of the bone. You want to pick large chunks (but still bite sized) so that the duck confit doesn’t disappear in the dish. Everything should come off pretty easily. The legs have a tiny bone you want to watch out for!
How to Make Stir Fried Yakisoba Noodles with Nam Prik Pao and Duck Confit
Step 1
Heat up your wok as hot as you can. Meanwhile, Cut the garlic chives into about 3 inch long pieces, and cut off and discard the stem end. You want to cut them big so that you can easily pick them up with the noodles.
For most home kitchens, you don’t need to worry about your wok getting too hot. In a commercial kitchen, it will get hot in seconds. Once your wok is hot, add the canola oil. Carefully swirl it around the wok to coat the wok in oil to minimize sticking.
Step 2
Add the yakisoba noodles and toss them around to warm up an to break up. Add the duck confit and toss with the noodles. Once it has warm through, add the nam prik pao. Stir and toss until the nam prik pao has evenly coated the yakisoba noodles and duck confit.
Step 3
Add the garlic chives and toss to incorporate. Then add the bean sprouts (which cook very quickly), toss. Turn off the heat. Give another toss or stir to incorporate, and it’s done.
Step 4
To plate family style, use your spoon to mound everything up together and transfer to a plate. Or evenly divide between two plates if you are cooking for someone else and it’s before midnight. =)
Stir Fried Yakisoba Noodles with Duck Confit and Nam Prik Pao
Ingredients
- 6 oz (2 portions if pre-portioned) of yakisoba noodles
- 2 confit duck legs (about 8 oz)
- 1 bunch garlic chives
- 1 cup mung bean sprouts
- 1/4 cup nam prik pao
- 2 tablespoons canola oil
Instructions
- Heat up your wok as hot as you can. Meanwhile, Cut the garlic chives into about 3 inch long pieces, and cut off and discard the stem end. You want to cut them big so that you can easily pick them up with the noodles. For most home kitchens, you don’t need to worry about your wok getting too hot. In a commercial kitchen, it will get hot in seconds. Once your wok is hot, add the canola oil. Carefully swirl it around the wok to coat the wok in oil to minimize sticking.
- Add the yakisoba noodles and toss them around to warm up an to break up. Add the duck confit and toss with the noodles. Once it has warm through, add the nam prik pao. Stir and toss until the nam prik pao has evenly coated the yakisoba noodles and duck confit.
- Add the garlic chives and toss to incorporate. Then add the bean sprouts (which cook very quickly), toss. Turn off the heat. Give another toss or stir to incorporate, and it’s done.
- To plate family style, use your spoon to mound everything up together and transfer to a plate. Or evenly divide between two plates if you are cooking for someone else and it’s before midnight. =)
Notes
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