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Lychee, cucumber & duck noodle salad
Prep 30 mins | Cook 10 mins | Serves 4
300g pkt Peking Roast Duck Breast*
450g fresh thin hokkien noodles
12 (about 350g) lychees, peeled and deseeded
1 long red chilli, deseeded and thinly sliced
2 green onions (shallots), trimmed and thinly sliced
1 cup coriander leaves
1 Lebanese cucumber, cut into matchsticks
50g baby Asian salad greens
Hoi sin dressing
1 tbs light soy sauce
2 tbs hoi sin sauce
2 tsp caster sugar
3-4 drops of sesame oil (to taste)
*Luv-A-Duck Peking roast duck breast is available in the fridge at large supermarkets – if preferred use the flesh of half a barbecued chicken.
Step 1 Cook duck following packet directions. Set aside for 10 minutes to cool inpan juices. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and stand for 2-3 minutes until tender. Separate noodles and drain. Set aside.
Step 2 Combine lychees, chilli, green onions, coriander, cucumber and salad greens in large bowl. To make dressing, combine 2 tbs duck pan juices and dressing ingredients in a screw top jar. Shake until well combined.
Step 3 To serve, slice duck. Arrange noodles, duck and lychee salad in serving bowls. Drizzle with dressing and serve.
Good for you ... Lychees
![Lychees](/assets/image-cache/lychees.ce905c36.jpg)
Lychees are good source of vitamin C, which contributes to the normal functioning of the body’s immune system. 100g of lychee flesh provides the recommended dietary intake of vitamin C for a day.
Lychees contribute some dietary fibre, which helps the normal function of the intestine.