Butter Chicken
Bi…
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easy
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|
4
|
Bites
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2
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120g dried noodles (we used 2 nests of Dunnes medium egg noodles)
1/2 red pepper, thinly sliced
1 carrot, julienned or grated
1/4 red cabbage, shredded
2 spring onions, sliced
Handful of fresh coriander & mint
1 orange, segmented or sliced
2 Slow cooked confit of duck legs, skin removed and meat shredded
For the Orange Soy Dressing:
Juice of 1 orange
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp rice vinegar or lime juice
1 garlic clove, grated
1/2 tsp grated fresh ginger
Cook the noodles according to packet instructions. Drain, rinse in cold water, and set aside.
Mix the dressing: Whisk all dressing ingredients in a small bowl or jar until smooth.
Prepare the veg: Slice and shred your fresh veg, herbs, and orange segments.
Assemble the salad: In a large bowl, toss noodles with veg, herbs, and orange segments. Drizzle over the dressing and mix well.
Add the duck: Warm the duck if desired, or use cold straight from the pack (skin removed for fewer Bites). Shred and scatter over the top.
Serve with lime wedges and a sprinkle of sesame seeds if desired.
Optional: a dash of chili flakes or Sriracha for heat
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