(serves 2)
Super quick meal to put together using plenty of cheat
ingredients that are ready made ~ but nonetheless this warm noodle salad is fresh
and tasty, with plenty of vegetables and 2 of my favourite Chinese ingredients
~ roast duck and rice noodles!! Can’t believe I didn’t think of doing this
earlier!
Ingredients
¼ to ½ roast duck (depends how much you want!)
200g spinach
4 chinese cabbage leaves
1 carrot, grated
½ punnet cherry tomatoes
500g flat rice noodles
handful of fresh mint, coriander (optional)
fried shallots, to serve
Dressing
2 T sweet chilli sauce
2 T fish sauce
juice of 1 lemon (3-4T)
3-4 tsp castor sugar (or 2 tsp palm sugar)
2 cloves garlic, finely diced
Method
1.
Wash the spinach and Chinese cabbage. Finely
slice the Chinese cabbage and set aside in a large salad bowl. Add the grated
carrot, cherry tomatoes, and mint.
2.
Combine the sweet chilli sauce, fish sauce,
vinegar, lemon juice, sugar and garlic. Adjust to taste – should be sweet,
salty and medium-sour.
3.
Take the rice noodles out of the packet and put
in a microwave-safe bowl. Lightly dab to remove excess oil, and pull apart
gently. Microwave for 2 minutes (until soft), then tear apart into bite-size
pieces. Dress with half the sauce.
4.
Place the noodles into the salad bowl and toss
the remaining ingredients with the rest of the dressing.
5.
Shred the duck meat into thin slices and spread
evenly on top. Sprinkle with fried shallots and serve!
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