Prepare rice noodles as per packet instructions.
Prepare the dressing ingredients and set aside.
Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking).
Lightly season both sides with salt and pepper.
Heat a non-stick frypan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp.
Turn over and cook on the other side for a few more minutes, or until juices run clear.
Remove from heat and let rest for 5 minutes.
Once rested, slice breast on the diagonal.
Place noodles in a bowl with the rest of the ingredients including the sliced duck and then toss through dressing.
Serve with a wedge of lime and top with spring onions.
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