Roast duck and noodle salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Roast duck and noodle salad". Try it by all means

Recipe «Roast duck and noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 200g rice vermicelli noodles, 2 Lebanese cucumbers, 1 cup finely shredded red cabbage, 1 cup finely shredded wombok, 1 carrot, peeled, cut into matchsticks or coarsely grated , 1 cup fresh mint leaves, 1/2 cup fresh coriander leaves, 400g Chinese roast duck, warmed, sliced , Fried shallots, to serve, 60ml sweet chilli sauce, 60ml fresh lime juice, 60ml fish sauce, 2 tsp sesame oil.

Ingredients:

  • 200g rice vermicelli noodles 
  • 2 Lebanese cucumbers 
  • 1 cup finely shredded red cabbage 
  • 1 cup finely shredded wombok 
  • 1 carrot, peeled, cut into matchsticks or coarsely grated 
  • 1 cup fresh mint leaves 
  • 1/2 cup fresh coriander leaves 
  • 400g Chinese roast duck, warmed, sliced 
  • Fried shallots, to serve 
  • 60ml sweet chilli sauce 
  • 60ml fresh lime juice 
  • 60ml fish sauce 
  • 2 tsp sesame oil 

Instructions

  1. For the sweet chilli dressing, whisk all the ingredients in a bowl until well combined.
  2. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside until softened. Drain well. Use scissors to cut the noodles into manageable lengths. Set aside to cool to room temperature.
  3. Use a vegetable peeler to peel cucumbers into ribbons, discarding the seeded centres. Place the cucumber ribbons in a bowl and place in the fridge until ready to serve.
  4. Place the noodles, cabbage, wombok, carrot, mint and coriander in a large bowl. Add the dressing. Gently toss until combined.
  5. Divide the noodle mixture among serving bowls and top with slices of warmed duck, cucumber ribbons and fried shallots.