cook it now
January/February 2017taste magazine 39
“Iadoretheriotofcolourshere.Vibrantand
herbaceous,thissaladisnoone-trickpony—
it’ seasyenoughtomakeforaweeknightdinner,
butspecialenoughtoserveatadinnerparty
or Chinese New Year celebration.”Marion Grasby
3 Use a vegetable peeler to peel cucumbers
into ribbons, discarding the seeded centres.
Placethecucumberribbonsinabowland
placeinthefridgeuntilreadytoserve.
4 Place the noodles, cabbage, wombok,
carrot,mintandcorianderinalargebowl.
Addthedressing.Gentlytossuntilcombined.
5 Divide the noodle mixture among serving
bowlsandtopwithslicesofwarmedduck,
cucumber ribbons and fried shallots.tips&tricks!
Chinese roast duck can be bought from
Asian BBQ restaurants. Or, use Luv-a-Duck
Ready Roasted Peking Duck Breasts,
availableinmajorsupermarkets.
Youcansubstitutetheduckwithroast
chicken, cooked prawns or cubes of
marinatedtofuifyoulike.
If entertaining, prepare salad ingredients
anddressinginthemorning.Storein
separate containers in the fridge. Toss
together and add duck just before serving.RECIPE
MARION GRASBY
PHOTOGRAPHY
BRETT STEVENS
STYLING
MICHELLE NOERIANTO
FOOD PREPARATION
DIXIE ELLIOTT
roastducknoodle salad
serves4|prep30 mins200g rice vermicelli noodles
2 Lebanese cucumbers
1 cup finely shredded red cabbage
1 cup finely shredded wombok
(Chinese cabbage)
1carrot,peeled,cutintomatchsticks
or coarsely grated
1 cup fresh mint leaves(^1) ⁄ 2 cup fresh coriander leaves
400g Chinese roast duck,
warmed,sliced(seetip)
Fried shallots, to serve
sweetchilli&sesamedressing
60ml (^1 ⁄ 4 cup)sweetchillisauce
60ml (^1 ⁄ 4 cup) fresh lime juice
60ml (^1 ⁄ 4 cup) fish sauce
2 tsp sesame oil
1 Forthesweetchillidressing,whiskallthe
ingredientsinabowluntilwellcombined.
2 Placethenoodlesinaheatproofbowl.
Coverwithboilingwater.Setasideuntil
softened. Drain well. Use scissors to cut
the noodles into manageable lengths.
Set aside to cool to room
temperature.