Thoroughly wash the shen choy and set aside.
Bring a large pot of water to a boil. Add the noodles and cook until tender. Drain and set aside.
Meanwhile, make the sauce: Combine the soy sauce, rice vinegar and chile sauce in a bowl and set aside.
In a wok or large pan, heat the oil and fry the garlic. Add the onion, pepper and carrot and stir-fry until barely tender. Add the shen choy and stir frequently until the greens are barely wilted, no more than 2 minutes.
Gently fold the noodles and stir-fry sauce into the vegetable mixture and remove from the heat.
Divide into four bowls and top each with half of a grilled duck breast. Serve with hoisin dipping sauce, if desired.
2 lbs. shen choy, trimmed and tough stems discarded
1 lb. uncooked udon, soba or egg noodles
3/4 cup soy sauce
1/4 cup seasoned rice vinegar (preferably Marukan)
2 Tbsp. chile sauce
2 Tbsp. vegetable oil
2 cloves garlic, minced
½ medium red onion, julienned
1 red bell pepper, julienned
1 medium carrot, peeled and julienned
2 duck breasts, halved and grilled
1 lb. uncooked udon, soba or egg noodles
3/4 cup soy sauce
1/4 cup seasoned rice vinegar (preferably Marukan)
2 Tbsp. chile sauce
2 Tbsp. vegetable oil
2 cloves garlic, minced
½ medium red onion, julienned
1 red bell pepper, julienned
1 medium carrot, peeled and julienned
2 duck breasts, halved and grilled
This article appears in Jun 1-30, 2010.