Duck and noodle salad

Asian-style duck and rice noodle salad with Vietnamese mint and fresh coriander.

  • 20 mins cooking
  • Serves 4
  • Print


Duck and noodle salad
  • 2 carrots (240g), cut into matchsticks
  • 150 gram snow peas, sliced thinly
  • 150 gram baby corn, quartered lengthways
  • 250 gram dried rice noodles
  • 1 kilogram chinese barbecued duck
  • 1 cup (80g) bean sprouts
  • 1/4 cup coarsely chopped vietnamese mint
  • 1/4 cup coarsely chopped fresh coriander
  • 2 fresh small red thai chillies, chopped finely
  • 2 centimetre piece fresh ginger (10g), grated
  • 10 centimetre stick fresh lemon grass (20g), chopped finely
  • 2 tablespoon grated palm sugar
  • 1/2 cup (125ml) lime juice
  • 2 tablespoon fish sauce


Duck and noodle salad
  • 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.

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