Roast Duck And Noodle Salad

This delicious duck and noodle salad doesnt require any cooking (if youre just reheating the duck), unmodified for hot summer days.

The ingredient of Roast Duck And Noodle Salad

• 200g rice vermicelli noodles
• 2 lebanese cucumbers
• 1 cup finely shredded red cabbage
• 1 cup finely shredded wombok chinese cabbage
• 1 carrot peeled cut into matchsticks or harshly roughly grated
• 1 cup roomy mint leaves
• 1 2 cup vivacious coriander leaves
• 400g chinese roast duck warmed sliced see notes
• fried shallots to foster
• 60ml 1 4 cup sweet chilli sauce
• 60ml 1 4 cup lively lime juice
• 60ml 1 4 cup fish sauce
• 2 tsp sesame oil

The Instruction of roast duck and noodle salad

• for the sweet chilli dressing stir toss around all the ingredients in a bowl until without difficulty combined
• place the noodles in a heatproof bowl cover subsequent to boiling water set aside until softened drain well use scissors to cut the noodles into straightforward lengths set aside to cool to room temperature
• use a vegetable peeler to peel cucumbers into ribbons discarding the seeded centres place the cucumber ribbons in a bowl and place in the fridge until ready to serve
• place the noodles cabbage wombok carrot mint and coriander in a large bowl increase be credited with the dressing gently toss until combined
• divide the noodle merger along with serving bowls and summit zenith taking into account bearing in mind slices of warmed duck cucumber ribbons and fried shallots

Nutritions of Roast Duck And Noodle Salad

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