Crispy duck, cu­cum­ber and mango noo­dle salad with se­same and hoisin dress­ing

Olive - - COOK -

50 MIN­UTES | SERVES 3 | EASY

crispy half duck 1 pack (about 500g) fresh cooked egg noo­dles 300g pack sugar snap peas 100g, halved length­ways cu­cum­ber 1/2, halved length­ways, seeds scraped out and cut into ba­tons

mango 1, cut into ba­tons

spring onions 3, finely chopped, plus ex­tra slices to serve

red chilli 1, finely chopped DRESS­ING hoisin sauce 3 tbsp se­same oil 1 tbsp rice vine­gar 3 tbsp gin­ger finely grated to make 1 tsp

• Heat the duck fol­low­ing the pack in­struc­tions then cool un­til just-warm. Mix to­gether the dress­ing in­gre­di­ents in a bowl.

• Mean­while, put the noo­dles in a colan­der and pour over boil­ing wa­ter from a ket­tle to re­move any ex­cess starch. Drain and rinse un­der cold wa­ter, then drain again.

• Put the sugar snap peas in a bowl and cover with boil­ing wa­ter. Leave for 2 min­utes then rinse un­der cold wa­ter and drain.

• Put the noo­dles, sugar snap peas, cu­cum­ber, mango and spring onions in a large bowl. Add 1/2 the dress­ing and toss, then pile onto plates and top with shred­ded chunks of the duck (dis­card­ing any bones or fat), chilli sprin­kled over, more dress­ing and ex­tra spring onions, to serve.

PER SERV­ING 569 KCALS | FAT 20.2G SAT­U­RATES 4.1G | CARBS 71.2G | SUG­ARS 24.4G FI­BRE 4.4G | PRO­TEIN 23.5G | SALT 2G

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