Ingredients
• 1 lb Jansal Valley Fresh Lo-Mien Noodles
• 1 Kilchurn Estate Smoked Duck Breast
• 4 oz Jansal Valley Roasted Mammoth Cashews
• 1 tbsp Chopped Fresh Garlic
• 3 tbsp Jansal Valley Ginger Vinegar
• 1 tbsp Sakurauchi-Sa Roasted Rice Vinegar
• 1/4 cup Jansal Valley 7 mo. Soy Sauce
• 1 Head Baby Bok Choy
• 1/2 cup Carrots (shredded)
• 1 bunch Green Onions (sliced thin)
• 1 Red Bell Pepper
• 6 oz Snow Peas
• 4 oz Shiitake Mushrooms (sliced)
• 1 tsp Jansal Valley Ground Black Pepper
• 2 tsp Jansal Valley Sesame Oil

Method
Bring water to a boil and add salt. Cook noodles until soft.
Drain in a colander and rinse with cool water.
Heat remaining canola oil in a sauté pan. Score skin of duck breast
both ways about 1/4” apart to form a checker pattern and place
breast skin side down and cook over medium heat until skin gets crisp. Slice into thin strips.
Heat canola oil in a large sauté pan. Add garlic and ginger and cook until soft. Add vegetables and cashews, toss together.
Add remaining liquid ingredients and bring to a boil. When vegetables are
soft add noodles and duck and toss together.
Adjust salt and pepper.