Barbecued duck, herb and noodle salad - 9Kitchen

Ingredients

• 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 (50gm) red shallots, thinly sliced
• 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