Duck Primavera With Skinny Noodles

Oh Boy!

I can't remember when I've made a better casserole from odds + ends leftovers! With just a little-bit-of-this and a little-bit-of-that, after eating this three times, I'm already wishing there was more! All the ingredients combined perfectly to bring out the best flavors in each other!

Simmer 3oz. Asian wheat (or rice) noodles until only half done. Drain then rinse in icy cold water to chill them and wash away the surface starch.

Slice-chop the vegetables shown on the board in the first photo and saute in single source EVOO. When these are translucent and about half done, add a couple handfuls of sliced fresh spinach.

Pour in about 1/3c cooking Sherry and half a jar - 8oz± - of Alfredo sauce. Cover and barely simmer, on low heat until the spinach wilts. Stir in the chilled, drained noodles. Mix gently.

I chopped then weighed the leftover roasted duck and was surprised to find it was only 2.5oz! Although it was a small amount, it was just right for the flavor and texture it provided. 

Serve this with some fresh sliced vegetables. . .Lin