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

Name: Crispy duck, cucumber and mango noodle salad with sesame and hoisin dressing
Total time: 50 min
Ingredients: crispy half duck 1 pack (about 500g); fresh cooked egg noodles 300g pack; sugar snap peas 100g, halved lengthways; cucumber ½, 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; hoisin sauce 3 tbsp; sesame oil 1 tbsp; rice vinegar 3 tbsp; ginger finely grated to make 1 tsp

50 minutes
serves 3
Easy

Check out our duck salad recipe with mango and sugar snap peas, tossed in a ginger, sesame and hoisin sauce dressing. This vibrant salad is ready in under an hour

Published: January 16, 2019 at 4:01 pm

Ingredients

crispy half duck 1 pack (about 500g)
fresh cooked egg noodles 300g pack
sugar snap peas 100g, halved lengthways
cucumber ½, 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

Method

Step 1

Heat the duck following the pack instructions then cool until just-warm. Mix together the dressing ingredients in a bowl.
Step 2

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.
Step 3

Put the sugar snap peas in a bowl and cover with boiling water. Leave for 2 minutes then rinse under cold water and drain.
Step 4

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.