Name: Duck and pineapple noodles
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Dressing; 2 tablespoon lime juice; 1 1/2 tablespoon fish sauce; 1 tablespoon peanut oil; 3 teaspoon brown sugar; 100 gram vermicelli rice noodles; 1 bunch basil, leaves picked; 1 bunch mint, leaves picked; 1/2 pineapple, peeled, cored, cut into chunks; 1 2-pack peking roast duck breast, sliced; 1 smalll red onion, thinly sliced; 100 gram sugar snap peas, trimmed; honey cashews, to serve

Ingredients

Dressing

2 tablespoon lime juice

1 1/2 tablespoon fish sauce

1 tablespoon peanut oil

3 teaspoon brown sugar

100 gram vermicelli rice noodles

1 bunch basil, leaves picked

1 bunch mint, leaves picked

1/2 pineapple, peeled, cored, cut into chunks

1 2-pack peking roast duck breast, sliced

1 smalll red onion, thinly sliced

100 gram sugar snap peas, trimmed

honey cashews, to serve

Method

1.In a heatproof bowl, cover noodles with boiling water. Soak 5 minutes until soft. Drain well and chop roughly.

2.To make dressing, whisk all ingredients together in a small jug until sugar is dissolved.

3.In a large bowl, combine noodles, herbs, pineapple, duck, onion and peas. Add dressing and toss well. Scatter with nuts and serve straight away.

Alternatively, use a cooked Peking duck or barbecued chicken, shredding meat and skin, and discarding bones.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%