Tuesday, 27 December 2011

Duck, Mango and Noodle Salad

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. 

No comments:

Post a Comment