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Ingredients
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1. 2 duck
breasts |
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2. 1
tablespoon vegetable oil |
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3. 2 medium
carrots, cut into 3-inch sticks |
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4. 5 ounces sugar
snap peas |
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5. 8 ounces
medium egg noodles |
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6. 6 scallions,
sliced |
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7. salt
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8. fresh
cilantro leaves, to garnish |
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For the marinade |
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1. 1 tablespoon
sesame oil |
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2. 1
teaspoon ground coriander |
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3. 1 teaspoon
Chinese five-spice powder |
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For the dressing
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1. 1 tablespoon
garlic |
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2. vinegar |
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3. 1 teaspoon
light brown sugar |
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4. 1 teaspoon soy
sauce |
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5. 1 tablespoon
toasted sesame seeds |
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6. freshly
ground black pepper |
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7. 3
tablespoons sunflower oil
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8. 2
tablespoons sesame oil |
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This salad is complete in itself and makes a
lovely summer lunch. The marinade is a marvelous
blend of spices.
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1.
Slice the duck breasts
thinly
crosswise and place
them in a
shallow dish. Combine
the ingredients for
the marinade, pour
over the duck and mix
well to coat
thoroughly. Cover and
let sit in a cool
place for 30 minutes.
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 2.
Heat the oil in a
preheated wok or
frying pan, add the
slices of duck
breast and stir-fry
for 3--4 minutes, or
until cooked. Set
aside.
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 3.
Bring a saucepan of
lightly salted water
to a boil. Place the
carrots
and sugar snap peas in
a steamer that will
fit on top of the pan.
When the water boils,
add the noodles, place
the steamer on top and
steam the vegetables
while cooking the
noodles for the time
suggested on the
package. Set the
steamed vegetables
aside. Drain the
noodles, refresh them
under cold running
water and drain again.
Place them in a large
serving bowl.
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4. To make the
dressing, mix the
vinegar, sugar, soy
sauce and sesame seeds
in a bowl. Season well
with black pepper,
then whisk in the
sunflower and sesame
oils.
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5. Pour the
dressing over the
noodles and mix well.
Add the sugar snap
peas, carrots,
scallions and duck
slices and toss to
combine. Scatter the
cilantro leaves on top
and serve. |
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