Duck And Rice Noodle Salad - cooking recipe

Ingredients

5 oz rice noodles
1/4 cup lime juice
2 tbsp sweet chili sauce
2 tsp fish sauce
1 tbsp sugar
1 None crispy rotisserie duck, bones discarded, skin and meat finely shredded
1 None large carrot, cut into long, thin strips
2 None spring onions, thinly sliced
3.5 oz Chinese cabbage, finely shredded
2 tbsp fresh mint leaves
2 tbsp fresh cilantro leaves
2 tbsp fresh Thai basil leaves
1/3 cup unsalted peanuts, toasted, roughly chopped

Preparation

Place noodles in a medium heatproof bowl. Cover with boiling water and let stand for 5 mins. Drain then transfer to a large serving bowl.
In a small bowl, combine lime juice, chili sauce, fish sauce and sugar.
Add 1/2 the shredded duck to noodles along with carrot, spring onions, cabbage, herbs and 1/2 the peanuts. Pour 1/2 the vinaigrette over top and toss gently to combine. Serve topped with remaining duck, peanuts and vinaigrette.