Chef Brian Duffy's Noodle Trail

Chef Brian Duffy and his team of chefs made this dish live on the 2018 Nightclub & Bar Show Expo Floor at our incredible food-focused Food & Beverage Innovation Center. This elevated bar food recipe yields 250 delicious servings.

Chef Brian Duffy's Noodle Trail

Noodle Trail

  • 3 cases Sun noodles
  • 8 gallons Bourbon beef broth (recipe below)
  • 20 pounds Bacon, cooked
  • 5 pounds julienne La Quercia meats (salami, soprasotta, any dry cured charcuterie)
  • 2 cups Sesame seeds
  • 1.5 pounds Candied ginger, brunoise
  • 3 heads fine julienne Red cabbage
  • 3 cups Red radish
  • 1 quart Julienne Carrots
  • 20 pounds Bacon, cut into 1” cubes, cooked out and rendered (hold grease for sauté)
  • 8 bunches Scallions, long bias julienne, 2”-3” cut
  • 10 dozen Hard boiled eggs, soaked in Tea & Chile Oil (2 gallons water, 2 cups green tea Steeped & cooled, 1 Cup Chili Oil). Place hard boiled shelled eggs in tea & chili mixture and hold until service.
  • 4 quarts Quinoa Popcorn: 1 pound bacon fat, 1 quart quinoa, cajun seasoning. Melt 2 Tbsp. bacon fat and add a single layer of quinoa and popcorn. Repeat until all quinoa is popped. Remove and season hold for service.


  1. In a wok, combine bacon, onions, candied ginger and saute for 1 minute.
  2. In a pasta cooker, blanch noodles.
  3. Place noodles in a bowl.
  4. Top with broth.
  5. Artfully present remaining ingredients on top of broth and noodles.
  6. Cut egg in half and serve on top.
  7. Sprinkle sesame seeds and top with popcorn.

For Bourbon Beef Broth:

  • 8 gallons Water
  • 1.5 pounds Beef base
  • 1 pound Veggie base
  • 20 pounds small cut Beef bones
  • 3 quarts Minced carrots
  • 2 quarts Minced celery
  • 3 quarts Minced onions
  • 6 oz. Ginger
  • 6 Jalapeños
  • 1 bunch Lemongrass
  • 10 cloves Garlic
  • 1 pound whole Butter
  • 1 quart Bourbon
  • 1 cup Brown sugar
  • 4 cups Tomato paste

Combine 2 cups bourbon, brown sugar, tomato paste and make a paste. Toss bones in mix and lay on sheet tray. Place veggies on sheet tray and roast in the oven at 375° for 1 hour, covered. Remove cover and roast one hour at 400°. In a large stock pot melt butter. Place bones and veggies in pot and cover with water and bases. Cook for 4 hours on low heat. Strain all veggies and hold stock for service. Sauté veggies in bacon fat. Add bourbon and flambé. Add water and bring to a boil. Aadd bases and whisk well. Immediately reduce heat to a low temp and simmer for 1 hour.