Ingredients
500g fresh thick egg noodles
vegetable oil, for tossing
4 spring onions, cut into juliennes
2 Lebanese cucumbers, peeled, seeds removed, cut into juliennes
1 cup bean sprouts, tails trimmed
1 bunch enoki mushrooms, bases trimmed, separated
1 cup coriander leaves, roughly chopped
1/4 cup garlic chives, cut to 1cm lengths
2 tbsp toasted sesame seeds
200g shredded duck meat, with skin on
Hoisin dressing
1/4 cup black vinegar
1 cup hoisin sauce
2 tbsp sesame oil
Method
For the sauce, combine all ingredients and mix well. Check the balance is right.
Soak the noodles in boiling water until al dente. Drain and refresh in cold water and drain again. Toss with a little vegetable oil.
Combine noodles with all the vegetables and herbs, sesame seeds, duck meat and dressing. Toss to combine.
To serve, simply divide between four bowls.
