Duck & noodle salad recipe | Good Food
This sticky stem ginger salad with vermicelli rice noodles and crunchy veg makes a light weeknight dinner - pack leftovers for lunch the next day
Ingredients
- 5 balls stem ginger finely grated, plus 3 tbsp syrup from the jar
- 3 tbsp low-sodium soy sauce
- zest and juice 4 limes plus 1 cut into wedges to serve
- 2 duck legs skin removed
- 200g pack sugar snap peas
- 140g vermicelli rice noodles
- 300g bag beansprouts
- 200g pack radishes sliced
- small pack mint leaves picked
- 1 fat red chilli deseeded & thinly sliced
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