Duck and noodle salad | Women's Weekly Food

Ingredients

• 2 carrots (240g), cut into matchsticks
• 150 gram snow peas, sliced thinly
• 150 gram baby corn, quartered lengthways
• 250 gram dried rice noodles
• 1 kilogram chinese barbecued duck
• 1 cup (80g) bean sprouts
• 1/4 cup coarsely chopped vietnamese mint
• 1/4 cup coarsely chopped fresh coriander
• 2 fresh small red thai chillies, chopped finely
• 2 centimetre piece fresh ginger (10g), grated
• 10 centimetre stick fresh lemon grass (20g), chopped finely
• 2 tablespoon grated palm sugar
• 1/2 cup (125ml) lime juice
• 2 tablespoon fish sauce