Roasted duck and coriander noodle salad

Serves 4

Les Huynh loves fresh coriander noodles for their flavour and unusual colour. If you can't find them use fresh spinach noodles instead.

Les Huynh loves fresh coriander noodles for their flavour and unusual colour. If you can't find them use fresh spinach noodles instead.

1 Chinese roasted duck, boned and sliced

Dressing
3 tablespoons of light soy sauce
2 tablespoons of black vinegar
1 tablespoon shaved palm sugar
¹/ ₄ teaspoon sesame oil
1 tablespoon mirin (optional)

Salad
200g fresh coriander (cilantro) noodles or other green noodles
1 handful mint leaves
1 handful coriander leaves
2 spring onions, finely julienned
3 red Asian shallots, sliced

To serve

1 tablespoon roasted shredded coconut
1 tablespoon roasted sesame seeds

To make the dressing, combine all the dressing ingredients and stir until the sugar dissolves.

Blanch the coriander noodles in boiling water for 1 minute, then refresh under cold water. Combine with the remaining salad ingredients and moisten with the dressing.

To serve, arrange the salad in a bowl, then top with slices of duck and a sprinkling of roasted shredded coconut and sesame seeds.