Duck And Rice Noodle Salad

• 5 oz rice noodles
• 1/4 cup lime juice
• 2 tbsp sweet chili sauce
• 2 tsp fish sauce
• 1 tbsp sugar
• 1 None crispy rotisserie duck, bones discarded, skin and meat finely shredded
• 1 None large carrot, cut into long, thin strips
• 2 None spring onions, thinly sliced
• 3.5 oz Chinese cabbage, finely shredded
• 2 tbsp fresh mint leaves
• 2 tbsp fresh cilantro leaves
• 2 tbsp fresh Thai basil leaves
• 1/3 cup unsalted peanuts, toasted, roughly chopped

1. Place noodles in a medium heatproof bowl. Cover with boiling water and let stand for 5 mins. Drain then transfer to a large serving bowl.
2. In a small bowl, combine lime juice, chili sauce, fish sauce and sugar.
3. Add 1/2 the shredded duck to noodles along with carrot, spring onions, cabbage, herbs and 1/2 the peanuts. Pour 1/2 the vinaigrette over top and toss gently to combine. Serve topped with remaining duck, peanuts and vinaigrette.

rice noodles, lime juice, sweet chili sauce, fish sauce, sugar, rotisserie duck, carrot, spring onions, chinese cabbage, mint, cilantro, basil, unsalted peanuts

Taken from recipes-plus.com/api/v2.0/recipes/33833 (may not work)