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Category: Main Course
BBQ Duck and Egg Noodle Salad - TastyPlanner.com
Chef: Annmarie
Wonderful way to use duck that is leftover. Was also mentioned that using shredded pork would be great too.
Recipe Source: Bill's Food
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
Instructions
Salad
Bring 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, top with duck, cucumber, mint and coriander and toss to combine.
Drizzle over the dressing just before serving and top with spring onions.
Dressing
Place all the ingredients in a bowl and stir to combine.
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