Name: Roast Duck, Herb and Noodle Salad
Yield: Serves 4
Ingredients: 1 Chinese roast duck (see Note); 90 g (3¼ oz/1 cup) bean sprouts, tailed; 1 tablespoon julienned ginger; 1 tablespoon grated palm sugar (jaggery) or soft brown sugar; 1 small red chilli, finely chopped; 250 g (9 oz) dried flat rice stick noodles; 3 tablespoons chopped coriander (cilantro); 60 ml (2 fl oz/¼ cup) fish sauce; 2 tablespoons lime juice; 1 lime, cut into wedges; 3 tablespoons chopped Thai basil or basil; 1 small red onion, thinly sliced

To make the dressing, mix the fish sauce, lime juice, palm sugar and chilli.

Cover the noodles with warm water and soak for about 20 minutes, or until soft and pliable. Drain, then return to the bowl.

Preheat the oven to 180°C (350°F/Gas 4)

Roast Duck, Herb and Noodle Salad

Ingredients

Dressing

Method

Part of