Fragrant Duck Vermicelli Noodle Salad
with Nam Jim Dressing & Peanuts
Calories
:
560 kcalProtein
:
44.5g proteinPreparation Time
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Fish
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Bean Vermicelli Noodles
360 g
Roast Duck Breast
1
Carrot
1 packet
Snacking Tomatoes
1
Cucumber
1
Gourmet Leaf Mix
1 packet
Coriander
1
Lime
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Mint
1 sachet
Chilli Flakes
Not included in your delivery
1 drizzle
olive oil
2 tbs
hot water
Utensils
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and return to bowl. Drizzle with olive oil and allow to cool slightly.
2
- Meanwhile, remove label from the roast duck breast tray (do not peel or puncture the plastic film).
- Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry then rub with a good pinch of salt.
3
- Using a vegetable peeler, peel carrot into ribbons.
- Halve snacking tomatoes.
- Thinly slice cucumber into half-moons. Roughly chop coriander.
- Zest lime to get a pinch then slice into wedges.
4
- In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest.
5
- While the duck is resting, in a small bowl, combine sweet chilli sauce, fish sauce & rice vinegar mix, coriander, lime zest, the hot water, a pinch of chilli flakes (if using), a pinch of sugar and a good squeeze of lime juice.
6
- Slice duck.
- Divide vermicelli noodles, gourmet leaf mix, cucumber, tomato and carrot ribbons between bowls.
- Top with roast duck breast and pour over dressing.
- Sprinkle over crushed peanuts. Tear over mint leaves and serve with any remaining lime wedges.
- When you're ready to eat, toss everything together for maximum flavour, enjoy!
