Name: Duck and noodle salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 carrots (240g), cut into matchsticks; 150 gram snow peas, sliced thinly; 150 gram baby corn, quartered lengthways; 250 gram dried rice noodles; 1 kilogram chinese barbecued duck; 1 cup (80g) bean sprouts; 1/4 cup coarsely chopped vietnamese mint; 1/4 cup coarsely chopped fresh coriander; 2 fresh small red thai chillies, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 10 centimetre stick fresh lemon grass (20g), chopped finely; 2 tablespoon grated palm sugar; 1/2 cup (125ml) lime juice; 2 tablespoon fish sauce

Ingredients

2 carrots (240g), cut into matchsticks

150 gram snow peas, sliced thinly

150 gram baby corn, quartered lengthways

250 gram dried rice noodles

1 kilogram chinese barbecued duck

1 cup (80g) bean sprouts

1/4 cup coarsely chopped vietnamese mint

1/4 cup coarsely chopped fresh coriander

2 fresh small red thai chillies, chopped finely

2 centimetre piece fresh ginger (10g), grated

10 centimetre stick fresh lemon grass (20g), chopped finely

2 tablespoon grated palm sugar

1/2 cup (125ml) lime juice

2 tablespoon fish sauce

Method

1.Plunge carrot, snow peas and corn in large saucepan of boiling water for 30 seconds; rinse immediately under cold water.

2.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain.

3.Make ginger and lemon grass dressing. Combine ingredients in screw-top jar; shake well.

4.Remove and discard skin and bones from duck; slice meat thinly.

5.Place vegetables, noodles and duck in large bowl with sprouts, herbs, chilli and dressing; toss gently to combine.

Women's Weekly Food

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