This is just the nicest, freshest tastiest salad ever! The warm duck goes so well with the noodle salad, flavoured with the cool flavours of cucumber and coriander, with a little kick from some fresh red chilli. If you don't have leftover roast duck like I had for this recipe, you can buy ready-made "crispy duck" (like the kind you put in pancakes) from the supermarkets which works just as well, or maybe even you could get some from a local takeaway?
Warm Duck and Chinese Noodle Salad
400g leftover roast duck (you can use crispy duck for this too)
250g dried egg noodles
1 tbsp vegetable oil
2 large carrots, peeled and julienned
3 red chillies, deseeded and sliced thinly
½ large cucumber, diced
4 spring onions, sliced finely
70g fresh coriander, chopped roughly
50g oyster sauce
2 tbsp vegetable oil
2 tbsp cider vinegar
20ml dark soy sauce
1-2 tsp sugar
1 tsp toasted sesame oil
¼ tsp Chinese 5 spice
Salt and pepper to taste
1. Preheat the oven to 200C. Wrap the duck up in greaseproof paper, put on a tray in the oven for 20 minutes, until heated through.
2. Cook the egg noodles according to packet instructions. Drain, and mix with 1 tbsp vegetable oil (to avoid the noodles sticking together). Put all the dressing ingredients in a jar and shake until all well combined, and season to taste.
3. Mix together the warm noodles with the carrots, chilli, cucumber, spring onions, coriander, and the dressing. Plate up the noodle salad, and top with the warmed up roast duck.