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Chow Fun Potato Noodles

This spicy Asian inspired potato noodle stir-fry recipe is a flavorful meal inspired from the staple Cantonese dish. Instead of traditional udon or rice noodles, the spiralized potato noodles are tossed in a Thai red curry vinaigrette with crispy duck!

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Potato Type: Russet
Cuisine: AsianThai
Prep Method: BoiledPan Fried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 24 4oz (½ cup) portions

Description

This spicy Asian inspired potato noodle stir-fry recipe is a flavorful meal inspired from the staple Cantonese dish. Instead of traditional udon or rice noodles, the spiralized potato noodles are tossed in a Thai red curry vinaigrette with crispy duck!

Ingredients

+

Potato Noodles

  • 9 quarts Water
  • ½ cup Salt, Kosher
  • ½ cup Lemon Juice
  • 3 quarts (3-4 large potatoes) Russet Potatoes, Skin On, Washed, Spiralized
  • 3 quarts Ice
+

Vegetable Mix

  • 1 cup Shiitake Mushrooms, Julienne & cooked
  • 1 cup Carrots, Shredded Fine, Raw
  • 1 cup Red Onion, Julienne, Raw
  • 1 cup Snow Peas, Julienne, Raw
  • ½ cup Cilantro, Rough Chopped
+

Thai Red Curry Vinaigrette

  • 3 TBSP Thai Red Curry Paste
  • ½ cup Rice Vinegar
  • 1 cup Oil, Vegetable
  • 2 TBSP Shallot , Minced Very Fine
  • 1 tsp Salt, Kosher
+

Tamari Mustard

  • ¾ cup Mustard, Dijon
  • ¾ cup Tamari
  • 2 TBSP Shallot, Chopped
  • 3 TBSP Ginger, Fresh
  • 3 TBSP Lemon Juice
  • ½ cup Vegetable Oil
+

Crispy Duck Leg

  • 3 cups Duck Leg Confit, Shredded, No Skin/Bone
  • Deep Fat Dryer

Preparation

Potato Noodle Directions

  1. Put 6 quarts water and kosher salt into a stockpot and place on stove.  Bring to a boil.
  2. Make an ice bath with the 3 quarts water and 3 quarts ice.  Set aside.
  3. Process potatoes through spiralizer, place into a mixing bowl, and immediately toss with the lemon juice to prevent browning.
  4. When water is at a boil, squeeze excess liquid from potato spirals with a paper towel, and place into the boiling water.  Set a timer for 2 minutes.
  5. Strain potatoes from boiling water and immediately place into ice bath to stop the cooking process.  Leave in ice bath for 5 minutes.
  6. Strain blanched potato spirals from ice bath and let sit for 5 minutes to air dry.  Potato spirals can be refrigerated for later use at this point.

Vegetable Mix Directions

  1. Sauté  sliced shitake mushrooms over medium heat until they start to get brown and crispy.  Remove from pan and refrigerate.
  2. Add snow peas, cooled shiitake mushrooms, carrots, red onion, and cilantro in a mixing bowl, set aside for final assembly.

Thai Red Curry Vinaigrette Directions

  1. Place all ingredients on food processor and pulse to combine.  Dressing will be loose and broken, requiring stirring again before assembly.

Tamari Mustard Directions

  1. Place all ingredients into blender and blend on high for 30 seconds.
  2. Refrigerate when blended to be used later.

Final Assembly

  1. Place shredded duck into a fine strainer, and place in fryer for about 2 minutes or sauté on the stove top, until all duck is crispy.  When ready, place on a paper plate to remove excess fat.
  2. Place cooked and chilled potato noodles in a large mixing bowl.
  3. Pour Thai Red Curry Vinaigrette over the noodles. Add vegetable/cilantro mix.  Add crispy duck.
  4. Dot plate around noodle salad with Tamari Mustard.  Drizzle a bit on top if desired.

Variations

Chef’s Notes: If served hot, use less oil in the vinaigrette.  Make sure to maintain crunch and integrity of vegetables if serving hot.

 

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Nutrition Facts Per Serving

Calories

270

Fat

13g

Sodium

2680mg

Cholesterol

30g

Vitamin C

25mg

Carbohydrates

27g

Fiber

3g

Protein

11g

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