EGG NOODLE SALAD WITH BARBECUE DUCK & HOISIN SAUCE

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

You could fry poached chicken wings until crisp and serve with the hoisin dressing. Or pour the dressing over fried crumbed skinless chicken breast fillet strips and steamedrice. One-bowl food – very satisfying.

300 g (10½ oz) fresh thick egg noodles

vegetable oil

2 spring onions (scallions), julienned

2 Lebanese (short) cucumbers, peeled, seeded and julienned

115 g (4 oz/1 cup) bean sprouts, tails trimmed

7 g (¹/₈ oz/1 small bunch) enoki mushrooms, bases trimmed, separated

25 g (1 oz/½ cup) roughly chopped coriander (cilantro) leaves

5 g (¹/₈ oz/¼ cup) garlic chives, cut into 1 cm (½ inch) lengths

300 g (10½ oz) shredded duck meat, skin on

DRESSING

3 tablespoons Chinkiang black vinegar

250 ml (9 fl oz/1 cup) hoisin sauce

2 tablespoons sesame oil

For the dressing, combine all the ingredients in a bowl and mix well. Check the balance is right.

Soak the noodles in boiling water until al dente. Drain and refresh in cold water and drain again. Toss with a little vegetable oil.

Combine the noodles with all the vegetables and herbs, the duck meat and the dressing and toss to combine.

To serve, divide among four bowls, or one large plate for a shared meal.

NOTE: Roast chicken or cooked prawns are a good substitute for the duck and if you don’t have egg noodles handy, just use spaghetti.