Yakisoba with duck and zucchini

Mark Bittman writes “The Minimalist” column for Wednesday’s NY Times Dining section. More often than not the recipes he posts are interesting. We’ve tried a number of them, always with happy results.

This one (which Peter and I adapted in order to use ingredients on hand) is so, so easy. Bittman actually encourages variations on the theme. Our duck breast (see post of 3/4/10) was copious enough to allow for plenty of leftovers to incorporate in our version. Any protein you have should work with this.

The noodles we had were from packages of ramen.

Yakisoba with duck and zucchini
1 tbsp ketchup
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp mirin
Tabasco sauce, a few drops to taste
2 packages ramen noodles, cooked according to package directions; save or discard flavor packets
2 tsp sesame oil
1 ½ tbsp vegetable oil
1 tbsp minced ginger root
1 small zucchini, cut into matchsticks
2 cups hearts of romaine, roughly chopped
3 oz. duck breast, already cooked and thinly sliced (substitute chicken, beef, shrimp, etc.)
scallions for garnish, green and white parts

Stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco.

After cooking the ramen, rinse the noodles under cold water, drain and toss with sesame oil. Set aside.

In a large skillet, heat the oil over medium-high heat. When hot, add the ginger and cook, stirring, until fragrant, about 1 minute.

Add zucchini and romaine and stir; sprinkle with salt. Cook 1-2 minutes until the romaine has wilted slightly. Add noodles, sauce and duck and stir until everything is warmed through.

Serve with chopped scallions for garnish.