Orange Asian Noodle Salad with shredded duck

Ingredients

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