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    Duck and noodle salad with radishes and cucumber

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    Duck and noodle salad with radishes and cucumber

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus resting

    Serves: 2


    1 tbsp sunfl ower oil
    2 Gressingham Duck Steaks *
    125g dried fine egg noodles
    1 garlic clove, finely chopped
    30g fresh root ginger, finely shredded
    1 tbsp chopped red chilli
    2 tbsp light soy sauce, plus extra to serve (optional)
    3 tbsp Chinese rice vinegar
    1 tbsp light brown soft sugar
    ½ cucumber, cut into thin batons
    3 radishes, thinly sliced
    2 salad onions, finely chopped
    small handful coriander, roughly chopped, plus extra to serve

    (*Available in selected stores)


    1. Heat the oil in a frying pan over a medium heat. Season the duck steaks then pan-fry for 3-4 minutes on each side. Transfer to a plate to rest for 5 minutes, then thinly slice.

    2. Meanwhile, simmer the noodles for 1-2 minutes in a pan of salted water then drain and refresh in cold water. Mix the garlic, ginger, chilli, soy sauce, vinegar and sugar in a large bowl. Add the noodles, cucumber, radishes, salad onions and coriander, then toss together. Divide between 2 plates then top with the duck steaks, a few extra coriander leaves and extra soy sauce, if liked.

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