Gluten-Free Miso Ramen With Sliced Duck

Ingredients:

1 pouch of Nona Lim Miso Ramen broth
1/2 package of Nona Lim Laksa Noodles 
8 ounces duck breast
Teriyaki marinade of your choice 
6 ounces of sliced Tofu
1 cup bok choy
1 cup sugar snap peas
1 cup bok choy
1 bunch of cilantro (garnish)
1 lime sliced (garnish)

Directions:

For Duck:

1. Marinate duck breast according to directions on favorite marinade. 
2. Preheat oven to 375 degrees.
3. Preheat sauté pan on low flame for 5 minutes.
4. Cut 5 diagonal cuts in skin of breast to allow fat to drain.
5. Put breast on sauté pan, skin down for 7 minutes.
6. Flip over and cook for another 3-4 minutes.
7. Place in oven for 4-5 minute.
8. Remove from oven and slice.

For Soup:

1. Open pouch of Miso Ramen broth, and heat over stove.
2. Add tofu, snow peas, and bok choy to broth, simmer while noodles heat
3. In separate pot, reheat noodles according to package instructions.
4. Separate noodles into two bowls.
5. Pour broth over noodles, add sliced duck, garnish with cilantro/lime as desired.