Crispy Duck and Glass Noodle Salad | SheerLuxe

Ingredients

• 4 umeboshi, pitted and finely chopped (or 2 tbsp of umeboshi paste)
• Zest of 1 lemon
• 3–4 tbsp of lemon juice
• ½ a shallot, finely diced
• 2 tbsp of caster (superfine) sugar
• 2½ tbsp of light soy sauce (usukuchi shoyu)
• 1 tbsp of toasted sesame oil
• ¼ Chinese crispy aromatic duck, shop-bought (just over 100g meat)
• 4 tbsp of kaiso seaweed mix
• 35g of mange-tout, tailed
• 50g of harusame glass noodles
• ½ fennel, thinly sliced
• ½ large cucumber, deseeded and sliced into ribbons with a vegetable peeler
• 4 tbsp of coriander (cilantro) leaves
• ½ shallot, thinly sliced
• 16 red seedless grapes, halved
• 4 tbsp of spring onions, finely sliced