During summer my family are often off to outdoor events in which we need to take a picnic dinner. I have been taking this favourite salad served in Chinese takeaway containers with chopsticks both of which I have purchased from a packaging store. Here is my recipe.
Soak the rice noodles in boiling water for 2 minutes or until they are soft. Rinse in cold water and drain.
Slice cooked duck breasts (I have been buying cooked duck breasts in a Chinese style from the local supermarket.)
In a large bowl combine noodles, sliced duck breast, 2 chopped lebanese cucumber, bean shoots, 2 thinly sliced spring onions, large bunch of chopped fresh mint and coriander, 1 thinly sliced mango, and 2 tbls crushed roasted peanuts.
For the dressing combined juice of 1 lime, 1 tbls fish sauce, 2 tbls soy sauce, 1 finely chopped red chili and 1 tbls palm sugar or brown sugar.
Pour the dressing over the other ingredients mix well to combine. Dish out into takeway containers and garnish with fresh coriander leaves.