Chow Fun Potato Noodles

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.