Crispy Duck Noodle Salad – Serves 2







  • 150g flat rice noodles
  • 250g duck breast, skin on
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 20g snow peas, blanched and sliced diagonally
  • ¼ cup fresh coriander, roughly chopped
  • ¼ cup fresh mint, roughly chopped
  • 1 spring onion, sliced, to serve
  • 1 lime, cut into wedges, to serve



  • 1 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 lime, juiced
  • 1 small chilli, finely sliced
  • 1 tsp sugar



  1. Prepare rice noodles as per packet instructions.
  2. Combine dressing ingredients and set aside
  3. Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking). Lightly season both sides with salt and pepper.
  4. Heat a non-stick fry-pan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp.
  5. Turn over and cook on the other side for a few more minutes, or until juices run clear.
  6. Remove from heat and let rest for 5 minutes, then slice on the diagonal.
  7. Place noodles in a bowl with remaining ingredients, including the sliced duck and toss through dressing.
  8. Serve with a wedge of lime and top with spring onions


Per Serve
1285kJ (307 Cals) Protein: 32.8g Fat: 14.4g (sat 4.1g) Carbs: 10.7g (Sugar 4.6g) Fibre: 1.7g


Author: Good Life Health Club – North Adelaide

Written by

Matrics Netball Club Inc.

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