Spicy and sweet, this Asian duck and noodle salad makes a hearty weeknight meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 small red chilli, seeds removed, chopped
- 6 tablespoons good-quality plum jam
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 2 tablespoons seasoned rice vinegar*
- 350g soba noodles*
- 1 Chinese barbecued duck*
- 1/2 telegraph cucumber, cut into batons
- 8 spring onions, finely sliced on the diagonal
Method
- Step 1Heat vegetable oil in a saucepan, add chilli and cook for 1 minute over medium heat. Add jam, ginger, sesame oil and vinegar. Stir over low heat until combined. Set aside.
- Step 2Cook noodles according to the packet instructions, drain and toss with half the sauce.
- Step 3Remove meat from duck and shred. To serve, divide noodles between the bowls. Add the duck, cucumber and onion. Drizzle with remaining sauce.
- Low carb
- Low sodium
- Lower gi
Nutrition
3736 kj
Energy
57g
Fat Total
16g
Saturated Fat
6g
Fibre
43g
Protein
235mg
Cholesterol
172.61mg
Sodium
29g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
* Rice vinegar is from Asian food stores. * Soba noodles are from some supermarkets and Asian food stores. * Barbecued duck is from Asian butchers.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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