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Duck, carrot & rice noodle salad
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275g pack fresh rice noodles
1½ tbsp sunflower oil
2 tbsp Chinese rice vinegar
2 tsp sweet chilli sauce
1½ tsp fish sauce
180g pack 2 skinless duck steaks
½ tsp Chinese five spice
2 medium carrots, peeled
160g cucumber, sliced
½ small red onion, finely sliced
10 mint leaves, shredded
1. Heat the noodles according to the pack instructions. Mix 1 tbsp oil, the vinegar, sweet chilli and fish sauce. Toss half of this dressing in a large bowl with the noodles and set aside to cool.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Sprinkle the duck with the Chinese five spice and fry for 4-5 minutes on each side or until cooked to your liking. Set aside to rest.
3. Use a vegetable peeler to pare the carrot into long strips, then toss through the noodles along with the cucumber, onion and mint leaves. Divide between plates, top with the sliced duck and spoon over the remaining dressing to serve.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in July 2019.
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