Noodles Recipes - Sesame Duck and Noodle Salad Recipe

Ingredients

• 2 skinless duck breast fillets

• 1 tbsp oil

• 150g/5oz sugar snap peas

• 2 carrots, cut into 7.5cm/3in batons

• 225g/8oz medium egg noodles

• 6 spring onions (scallions), sliced

• salt

• 30ml/2 tbsp coriander (cilantro) leaves, to garnish

For the marinade:

• 15ml/1 tbsp sesame oil

• 5ml/1 tsp ground coriander

• 5ml/1 tsp five-spice powder

For the dressing:

• 15ml/1 tbsp garlic vinegar or white wine vinegar

• 5ml/1 tsp soft light brown sugar

• 5ml/1 tsp soy sauce

• 15ml/1 tbsp toasted sesame seeds

• 45ml/3 tbsp sunflower oil

• 30ml/2 tbsp sesame oil

• ground black pepper

Serves 4

---

Method:

1. Slice the duck breast fillets thinly across and put them in a shallow dish. Mix the ingredients for the marinade, pour over the duck and coat thoroughly. Cover and leave to marinate in a cool place for 30 minutes.

2. Heat the oil in a frying pan, add the slices of duck breast and stir-fry for 3-4 minutes until cooked. Set aside.

3. Bring a pan of lightly salted water to the boil. Place the sugar snap peas and carrots in a steamer that will fit on top of the pan. When the water boils, add the noodles.

4. Place the steamer on top and steam the vegetables, while cooking the noodles for the time suggested on the packet. Set the steamed vegetables aside. Drain the noodles, refresh them under cold running water and drain again. Place them in a serving bowl.

5. Make the dressing by whisking all the ingredients in a bowl. Pour over the noodles and mix well. Add the sugar snap peas, carrots, spring onions and duck slices and toss to mix. Garnish with the coriander leaves and serve.

Note: This salad is complete in itself and makes a lovely summer lunch.