Name: Duck and rice noodle salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1 chinese barbecued duck (or chicken); 150 gram rice stick noodles; 1 large (180g) carrot; 1/4 cup (60ml) lime juice; 2 tablespoon sweet chilli sauce; 2 teaspoon fish sauce; 1 tablespoon caster sugar; 2 green onions (green shallots), sliced thinly; 1/4 (100g) chinese cabbage, shredded finely; 2 tablespoon fresh mint leaves; 2 tablespoon fresh coriander leaves; 2 tablespoon fresh thai basil leaves; 1/3 cup (50g) unsalted peanuts, toasted, coarsely chopped

Duck and rice noodle salad

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.

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Serves 4

Prep

30M

Cook

Total

35M

Ingredients

1 chinese barbecued duck (or chicken)

150 gram rice stick noodles

1 large (180g) carrot

1/4 cup (60ml) lime juice

2 tablespoon sweet chilli sauce

2 teaspoon fish sauce

1 tablespoon caster sugar

2 green onions (green shallots), sliced thinly

1/4 (100g) chinese cabbage, shredded finely

2 tablespoon fresh mint leaves

2 tablespoon fresh coriander leaves

2 tablespoon fresh thai basil leaves

1/3 cup (50g) unsalted peanuts, toasted, coarsely chopped

Method

1.Remove skin and meat from duck; shred finely.

2.Place noodles in a medium heatproof bowl; cover with boiling water. Stand 5 minutes; drain.

3.Cut carrot into long thin strips.

4.Combine lime juice, sauces and sugar in a small bowl; mix well.

5.Combine half the shredded duck with noodles, carrot, onion, cabbage, herbs and half the toasted peanuts in a large bowl. Pour over half the lime juice mixture; toss gently.

6.Serve topped with remaining duck, peanuts and lime juice mixture.

Not suitable to freeze. Noodles suitable to microwave. If you buy the duck a day ahead, reheat in a moderate oven (180°C) about 25 minutes, to re-crisp the skin before using.
Note

Women's Weekly Food

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