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Duck and noodle salad with radishes and cucumber
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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.
Typical values per serving:
This recipe was first published in May 2019.