Roast duck noodle salad15

Posted on December 24, 2008 by ChristieDinner Time, Gluten Free


[Roast duck noodle salad]

A super quick salad that’s fresh and spicy with a variety of textures. It’s the perfect light meal at this festive time of gluttony. Extra perk: leftover turkey, pork or prawns can be substituted for the duck!

I had Yum Cha with The Bear and my best friend on the weekend. We normally go to East Ocean, but it was pouring rain and she had her little girl with her in the pram. We needed somewhere undercover with parking so we went to China Grand instead.

I’d never been there before and I was pleasantly surprised. The service was prompt, very friendly and we were seated next to a window with lots of natural light. Great value too. But the best thing? The mango pancakes had fresh mango in them! Someone is very excited it’s Summer…

On the way home we grabbed some roast duck and char siu – I love Chinese BBQ! The pork was eaten on big wholemeal buns with cos lettuce, cucumber and lots of hot chilli sauce. Plus, I snuck quite a few pieces straight from the container too. Who can resist?

The duck meat was made into this fresh salad. But don’t worry, the bones weren’t wasted! They went into a saucepan with some dried shitake mushrooms, star anise, black peppercorns, coriander root and cinnamon stick and became the most aromatic stock. Now frozen for next year.

I’m a great little housewife aren’t I?

Don’t forget, you don’t need roast duck to make this salad, leftover turkey will also work a treat. Or leftover prawns if you’re having an Aussie Christmas!

And last but not least THANK YOU to all of you my lovely readers for dropping by and leaving me little notes. I really appreciate it. I hope you have a wonderful break filled with lots of food, love and laughs.

See you on the flip side!

Happy cooking, Christie

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Duck noodle salad
serves 2 (can be easily doubled, tripled or more)

Dressing:
1 tablespoon each soy sauce, fish sauce, rice wine vinegar, plum sauce, sesame oil
1-2 tablespoons of hot chilli sauce, to taste
2 tablespoons peanut oil
1 lime, juiced

100g rice vermicelli
Half Chinese roast duck, meat removed from bones and shredded
Handful each mint, coriander (cilantro), snow peas (mangetout), finely sliced
2 spring onions (scallions), finely sliced on the diagonal
2 large handfuls beansprouts
Fried shallots, to garnish

1. In a small bowl whisk together all the dressing ingredients and set aside.

2. Soak the rice vermicelli in boiled water for 2 minutes or until tender. Drain and rinse under cold water. Drain again and place in a large bowl.

3. Add the remaining salad ingredients. Pour over the dressing and mix gently to combine.

4. Divide between plates and serve garnished with the fried shallots. Easy, huh?

GOT A SALAD FETISH? I’ve got a cure:
Poached salmon salad with creamy pesto dressing
Warm chicken and potato salad
Spring vegetable potato salad w/ yoghurt dressing
Organic roasted beetroot with vegan coriander pesto

  • Ju’eta Amir

    Oh Man, that looks super delicious. Can you make me some when I come over?

  • Christie, you’ve really outdone yourself here, that salad looks fantastic! I’m off to Asia for the holidays, but I hope you have a great christmas and new years!

  • Y

    What a coincidence – we had noodle salad last night for dinner. It was going to be roast duck, but I decided on bbq pork instead, and used flat glass noodles rather than vermicelli, out of personal preference.

  • Christie, that’s a gorgeous salad…I’d have no problem polishing that off.

  • Sounds nice and refreshing, good for summer. You’re very good to make stock while you’re at it :)

  • Yumo! love the salad…hmm will have to try and make some between now and the New year…all the best for Chrissy luv!

  • What a lovely jumble of flavours, textures and colours and I like how other meats can also be used (the invariable leftovers from Christmas). I hope you had a Merry Christmas and I’ll talk to you when you get back :)

  • That looks delicious! Happy Holidays!

  • If my husband saw this, he’d be begging me to make it :D. He’s wanting to try duck but also loves veggies, this looks super fresh and flavorful, the picture is yummy! :)

  • Jude – Yes! Drop by soon for a plate-full.
    Marc – Thank you! You too!
    Y – Great minds think alike ;)
    Peter – Be my guest!
    Arwen – Yes, I hate wasting bones!
    Peter G – Hope you do too. Let’s meet up soon!
    Lorraine – See you in the new year for our adventure north!
    Shari – Thanks, you too!
    Sophie – Ah, hope you made it for him :)

  • Ooooh YUM! I LOVE this :) Thanks for sharing!

  • Duck all the way! This looks great.

  • Jo Singh

    I’m making this for a dinner party for 10 people.
    Wish me luck, please !!

  • Pingback: Shiitake Mushroom Okonomiyaki (aka Japanese Pancake) | Fig & Cherry()

  • Cathy Player

    Hi Christie
    Lovely looking recipe that I will download & try… Best wishes for a fab 2012 & may it continue to be very organised!
    Cheers, Cathy

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