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Photo of Duck noodle salad by WW

Duck noodle salad

10
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Enjoy the rich flavours of duck in this light salad.

Ingredients

Raw skinless trimmed duck

400 g, (3 x 150g breast fillets)

Dry soba noodles (100% buckwheat)

240 g

Hoisin sauce

2 tbs

Soy sauce

1 tbs

Lime juice

¼ cup(s), (60ml)

Fresh red chilli

1 whole, deseeded, chopped

Carrot(s)

2 medium, shredded

Snow peas

200 g, thinly sliced

Celery

2 stick(s), thinly sliced

Green shallot(s)

4 individual, thinly sliced

Red cabbage

100 g, core removed, thinly sliced

Fresh coriander

½ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a medium non-stick frying pan over medium heat. Lightly spray duck with oil and cook for 3-4 mins each side or until cooked. Cool and shred.
  2. Cook noodles in lightly salted water following packet instructions. Drain and refresh under cold water.
  3. Combine hoisin sauce, soy sauce, juice, chilli and 2 tbs water in a medium bowl. Just before serving, combine noodles, duck, carrot, snow peas, celery, shallots, cabbage and hoisin dressing. Serve topped with coriander.

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