- 200 gm mung bean vermicelli (glass or cellophane noodles)
- 1 Chinese barbecued duck
- 2 cups firmly packed mint leaves
- ½ cup firmly packed Thai basil
- 4 red shallots, thinly sliced (50gm)
- 60 gm unsalted raw peanuts, roasted and coarsely chopped
- 2 tbsp fish sauce
- 1/3 cup lime juice
- 1 tsp caster sugar
- 1 tsp peanut oil
- 1½ tsp sesame oil
- 1 fresh red birdseye chilli, halved, seeded and finely chopped
- 1For dressing, combine all ingredients in a large bowl and set aside. Place noodles in a heatproof bowl, cover with boiling water and stand for 4-5 minutes or until soft and opaque. Drain well, then, using kitchen scissors, cut noodles into 20cm lengths, add to dressing in bowl, toss to combine well and stand for 10 minutes to allow flavours to develop.
- 2Meanwhile, remove skin from duck and place on a wire rack over an oven tray and cook at 180C for 10 minutes or until skin is crisp. When cool enough to handle, break skin into bite-size pieces. Shred duck meat into large pieces, discarding bones, then add to noodles with herbs, shallots, half the peanuts and half the crisp skin and toss to combine well. Serve barbecued duck, herb and noodle salad in a shallow bowl, scattered with remaining peanuts and crisp skin.
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