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Peking duck noodle salad

Ching He-Huang from Good Food Bites
Ching He-Haung creates Peking Duck with a twist by adding a citrusy dressing and noodles to make a tasty salad

Peking duck noodle salad

Method

1. Preheat the oven to 180°C/gas 4.

2. Cook noodles in a pan of boiling water for 3 minutes, drain and rinse under cold water, drain again and toss lightly with the peanut oil. Set aside.

3. Place the duck breasts in a baking dish and brush with the hoisin sauce. Bake in the oven uncovered for 45 minutes or until cooked. Remove from the dish and discard fat. When cool cut into 5mm thick slices.

4. Meanwhile, make the dressing for the salad by simply tossing the remaining ingredients together. Add the noodles and duck, stir through and serve immediately.

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Serves: 2

Prep: 5 min
Cook: 45 min, plus 10 minutes cooling time for the duck

Ingredients
150g yellow wheat noodles, or egg noodles
2 tbsp peanut oil
500g duck breast fillets
80ml hoi sin sauce

For the dressing:

130g Cucumber, seeded and sliced lengthways in 5mm slices
2 Spring onions
75g snow pea sprouts
60ml peanut oil
2 tbsp hoi sin sauce
1 tbsp plum sauce
2 tbsp rice vinegar