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Barbequed Duck and Noodle Salad

This meal beautifully combines the richness of duck, with the freshness of coriander and mint.


  • Salad

  • 400 g egg noodles e.g/ hokkien

  • 1 Chinese roast Duck

  • 1 cup snow pea shoot sliced in half on the diagonal, blanched and refreshed

  • 2 Lebanese cucumbers sliced in half on the diagonal

  • 0.5 cup Coriander leaves

  • 0.5 cup Mint leaves

  • 3 spring onions finely sliced on the diagonal

  • Dressing

  • 0.5 cup Soy sauce

  • 2 tablespoons Balsamic vinegar

  • 2 teaspoons Sesame Oil

  • 0.25 cup Lime juice

  • 2 tablespoons Sugar

  • 1 finely sliced Red chilli


  • Salad:

  • 1.

    Bring a large saucepan of boiling water to the boil and cook noodles according to manufacturers instructions.

  • 2.

    Refresh under cold water.

  • 3.

    Pull the skin and meat from the duck with your fingers, roughly shredding the skin.

  • 4.

    Place the noodles in a bowl, top with duck, cucumber, mint and coriander and toss to combine.

  • 5.

    Drizzle over the dressing just before serving and top with spring onions.

  • Dressing:

  • 1.

    Place all the ingredients in a bowl and stir to combine.

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Posted by Lucy46Report
I am going to try this with bbq pork as I haven't got any duck
Posted by Guy2132Report
your heading " barbecued duck " is misleading when you then ask for 1 x Chinese " ROAST " duck in the ingredients.