1.Plunge carrot, snow peas and corn in large saucepan of boiling water for 30 seconds; rinse immediately under cold water.
2.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain.
3.Make ginger and lemon grass dressing. Combine ingredients in screw-top jar; shake well.
4.Remove and discard skin and bones from duck; slice meat thinly.
5.Place vegetables, noodles and duck in large bowl with sprouts, herbs, chilli and dressing; toss gently to combine.