Asia Noodle Salad

For the Asian noodle salad, soak the dried mushrooms in lukewarm water for half an hour. Clean, pick apart and cook in salted water for half an hour.

Cook the pasta according to package directions, drain and let cool. Roast duck breast in hot oil for 6-8 min. on each side. Season with salt, remove, wrap in aluminum foil and let sit for a bit.

Wash carrot, leek and bell bell pepper and chop into fine narrow strips. Blanch vegetables in hot water for 1-3 minutes, cool in iced water and drain.

Bring soup to a boil, thicken with stirred cornstarch and remove from heat.

Mix vegetables and noodles with soup. Mix vinegar with soy sauce, pepper and oil, pour salad dressing over the noodle salad.

Cut the duck breast into fine slices and add to the Asian noodle salad with the drained duck juice.

Wash the chives, toss dry, cut into small rolls and sprinkle over the Asian noodle salad.

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