400 grams egg noodles
2 cups bean sprouts
2 large carrots, julienne
1 roasted Chinese barbecue duck
2 spring onions, thinly sliced
½ telegraph cucumber, seeded and thinly sliced
½ cup roasted peanuts, roughly chopped
¼ cup Thai basil or coriander
1/3 cup sweet chilli sauce
1 teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, crushed
Bring a large saucepan of well salted water to the boil and cook the noodles according to the instructions on the packet. Just before draining, add the bean sprouts and carrot and cook for 30 seconds. Drain and refresh under cold water then drain again. Set aside.
Dressing: Combine all the ingredients in a large bowl.
Pull the meat off the duck, discarding the skin, bones and any fat.
Add the meat to the dressing along with the remaining salad ingredients and the noodles and toss well to combine.
To serve: Divide the salad between bowls.
Cook’s tip: Roasted Chinese barbecue ducks are available from Asian food stores. Substitute with 3 single cooked duck breasts or use thinly sliced barbecued pork.