Ingredients

Salad 400 g egg noodles e.g/ hokkien 1 Chinese roast Duck 1 cup snow pea shoot sliced in half on the diagonal, blanched and refreshed 2 Lebanese cucumbers sliced in half on the diagonal ½ cup Coriander leaves ½ cup Mint leaves 3 spring onions finely sliced on the diagonal Dressing ½ cup Soy sauce 2 tablespoons Balsamic vinegar 2 teaspoons Sesame Oil ¼ cup Lime juice 2 tablespoons Sugar 1 finely sliced Red chilli

Description

SaladBring A Large Saucepan Of Boiling Water To The Boil And Cook Noodles According To Manufacturers Instructions. Refresh Under Cold Water. Pull The Skin And Meat From The Duck With Your Fingers, Roughly Shredding The Skin. Place The Noodles In A Bowl, T

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