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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