Egg noodle salad with barbecue duck and hoisin dressing

Name: Egg noodle salad with barbecue duck and hoisin dressing
Cook time: 1 h
Yield: 4
Ingredients: 500g fresh thick egg noodles; vegetable oil, for tossing; 4 spring onions, cut into juliennes; 2 Lebanese cucumbers, peeled, seeds removed, cut into juliennes; 1 cup bean sprouts, tails trimmed; 1 bunch enoki mushrooms, bases trimmed, separated; 1 cup coriander leaves, roughly chopped; 1/4 cup garlic chives, cut to 1cm lengths; 2 tbsp toasted sesame seeds; 200g shredded duck meat, with skin on

February 14, 2013

Neil Perry's egg noodle salad with barbecue duck and hoisin dressing.William Meppem

Time:30 mins - 1 hourServes:4

Roast chicken and prawns are also good in the egg noodle salad.

Ingredients

500g fresh thick egg noodles
vegetable oil, for tossing
4 spring onions, cut into juliennes
2 Lebanese cucumbers, peeled, seeds removed, cut into juliennes
1 cup bean sprouts, tails trimmed
1 bunch enoki mushrooms, bases trimmed, separated
1 cup coriander leaves, roughly chopped
1/4 cup garlic chives, cut to 1cm lengths
2 tbsp toasted sesame seeds
200g shredded duck meat, with skin on

Hoisin dressing

1/4 cup black vinegar
1 cup hoisin sauce
2 tbsp sesame oil

Method

For the sauce, combine all ingredients and mix well. Check the balance is right.
Soak the noodles in boiling water until al dente. Drain and refresh in cold water and drain again. Toss with a little vegetable oil.
Combine noodles with all the vegetables and herbs, sesame seeds, duck meat and dressing. Toss to combine.
To serve, simply divide between four bowls.