Roast duck noodle salad15

Posted on December 24, 2008 by ChristieDinner Time, Gluten Free


[Roast duck noodle salad]

A super quick salad that’s fresh and spicy with a variety of textures. It’s the perfect light meal at this festive time of gluttony. Extra perk: leftover turkey, pork or prawns can be substituted for the duck!

I had Yum Cha with The Bear and my best friend on the weekend. We normally go to East Ocean, but it was pouring rain and she had her little girl with her in the pram. We needed somewhere undercover with parking so we went to China Grand instead.

I’d never been there before and I was pleasantly surprised. The service was prompt, very friendly and we were seated next to a window with lots of natural light. Great value too. But the best thing? The mango pancakes had fresh mango in them! Someone is very excited it’s Summer…

On the way home we grabbed some roast duck and char siu – I love Chinese BBQ! The pork was eaten on big wholemeal buns with cos lettuce, cucumber and lots of hot chilli sauce. Plus, I snuck quite a few pieces straight from the container too. Who can resist?

The duck meat was made into this fresh salad. But don’t worry, the bones weren’t wasted! They went into a saucepan with some dried shitake mushrooms, star anise, black peppercorns, coriander root and cinnamon stick and became the most aromatic stock. Now frozen for next year.

I’m a great little housewife aren’t I?

Don’t forget, you don’t need roast duck to make this salad, leftover turkey will also work a treat. Or leftover prawns if you’re having an Aussie Christmas!

And last but not least THANK YOU to all of you my lovely readers for dropping by and leaving me little notes. I really appreciate it. I hope you have a wonderful break filled with lots of food, love and laughs.

See you on the flip side!

Happy cooking, Christie

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Duck noodle salad
serves 2 (can be easily doubled, tripled or more)

Dressing:
1 tablespoon each soy sauce, fish sauce, rice wine vinegar, plum sauce, sesame oil
1-2 tablespoons of hot chilli sauce, to taste
2 tablespoons peanut oil
1 lime, juiced

100g rice vermicelli
Half Chinese roast duck, meat removed from bones and shredded
Handful each mint, coriander (cilantro), snow peas (mangetout), finely sliced
2 spring onions (scallions), finely sliced on the diagonal
2 large handfuls beansprouts
Fried shallots, to garnish

1. In a small bowl whisk together all the dressing ingredients and set aside.

2. Soak the rice vermicelli in boiled water for 2 minutes or until tender. Drain and rinse under cold water. Drain again and place in a large bowl.

3. Add the remaining salad ingredients. Pour over the dressing and mix gently to combine.

4. Divide between plates and serve garnished with the fried shallots. Easy, huh?

GOT A SALAD FETISH? I’ve got a cure:
Poached salmon salad with creamy pesto dressing
Warm chicken and potato salad
Spring vegetable potato salad w/ yoghurt dressing
Organic roasted beetroot with vegan coriander pesto

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