This uses up last night's Peking Duck following a meal at Dragon Court in Jumbo Floating restaurant.
What you need:
200g duck breast
2 spring onions/scallions
150g of baby spinach leaves
200g brown rice noodles
2 tablespoons of peanuts, crushed
1/2 cucumber, peeled and cut into strips
Handful of raw mange tout or sugar snap peas
Dressing:
4 tablespoons of lime juice
4 tablespoons rice vinegar
4 tablespoons of fish sauce
3 tablespoons of coconut sugar
1 red birdseye chilli finely chopped
1 clove of garlic - keep it whole to infuse, otherwise it can make you quite antisocial
Method:
Cook your noodles according to the instructions on the packet and allow to cool.
Mix your dressing ingredients.
Mix your spinach leaves, precooked duck breast, noodles and salad in a bowl and pour over a little dressing. Garnish with the peanuts
Serves 2 adults