Duck noodle salad
Raw skinless trimmed duck
400 g, (3 x 150g breast fillets)
Dry soba noodles (100% buckwheat)
¼ cup(s), (60ml)
Fresh red chilli
1 whole, deseeded, chopped
2 medium, shredded
200 g, thinly sliced
2 stick(s), thinly sliced
4 individual, thinly sliced
100 g, core removed, thinly sliced
½ cup(s), coarsely chopped
1 x 3 second spray(s)
- 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.
- Cook noodles in lightly salted water following packet instructions. Drain and refresh under cold water.
- 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.