Chinese Roast Duck and Noodle Salad

Serves 4

Ingredients

• 1/3 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 1 tablespoon grated palm sugar
• 250 g dried flat rice stick noodles
• 1 Chinese roast duck
• 1 tablespoon julienned fresh ginger
• 90 g bean sprouts
• 1 small red onion, thinly sliced
• 3 tablespoons fresh coriander leaves
• 3 tablespoons fresh Thai basil
• 1 lime, quartered

Preparation

1 To make the dressing, combine the fish sauce, limejuice, palm sugar and Habanero paste into a small bowl.

2 Place the noodles in a large bowl, cover with warm water and soak for 15-20 minutes. Drain, and then return to the bowl.

3 Preheat the oven to 180 c. Remove the flesh and skin of the duck in large pieces, and then cut into thin strips. Place on a baking tray and heat the oven for 10 minutes, or until the duck is warmed through.

4 Add the ginger, bean sprouts, onion, coriander, basil and the dressing to the noodles and toss until well combined. Serve the salad on a platter, or individual serving plates or bowls, and arrange the duck strips on top. Serve with lime wedges.