Barbequed Duck and Noodle Salad

By noor90

This meal beautifully combines the richness of duck, with the freshness of coriander and mint.

Ingredients

• Salad
• 400 * 400 g egg noodles e.g/ hokkien
• 1 * 1 Chinese roast Duck
• 1 * 1 cup snow pea shoot sliced in half on the diagonal, blanched and refreshed
• 2 * 2 Lebanese cucumbers sliced in half on the diagonal
• * ½ cup Coriander leaves
• * ½ cup Mint leaves
• 3 * 3 spring onions finely sliced on the diagonal
• Dressing
• * ½ cup Soy sauce
• 2 * 2 tablespoons Balsamic vinegar
• 2 * 2 teaspoons Sesame Oil
• * ¼ cup Lime juice
• 2 * 2 tablespoons Sugar
• 1 * 1 finely sliced Red chilli

Preparation

Step 1

Salad

* Bring a large saucepan of boiling water to the boil and cook noodles according to manufacturers instructions.
* Refresh under cold water.
* Pull the skin and meat from the duck with your fingers, roughly shredding the skin.
* Place the noodles in a bowl, top with duck, cucumber, mint and coriander and toss to combine.
* Drizzle over the dressing just before serving and top with spring onions.

Dressing