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Not a typical salad – this has all the flavours and spices of the Orient with delicious contrasting textures.
Ingredients: *1 (200g) soba noodles
*6 tbsp spiced black rice vinegar
*7 sesame oil
2 tbsp fresh ginger, peeled and cut into strips
1 tbsp lemon juice
1 bunch spring onions, trimmed and shredded
2 birds eye chillies, very thinly sliced
Large handful fresh coriander leaves
1 star anise, ground in a pestle and mortar
¼ tsp salt
2 tbsp Demerara sugar
4 large duck breasts
2 small heads pak choi
HOW TO COOK IT
1. Cook the noodles according to packet instructions and drain and refresh in a colander. Place the cooled and drained noodles into a large bowl.
2. In a jug mix together the ginger, 4 Tbsp of the black spiced rice vinegar, lemon juice and 4 Tbsp of sesame oil and mix together well with a fork. Pour over the noodles and toss well to flavour and coat in the dressing.
3. Add the spring onions, chillies and coriander leaves and toss again.
4. Place the remaining vinegar and oil into a bowl with the ground star anise, salt and sugar. Mix well and then add the whole duck breasts and toss well to coat.
5. Place the duck breasts into a frying pan and gently cook over a moderate heat for 10-15 minutes, turning occasionally and gently spooning over a little of the marinade occasionally to flavour.
6. Remove the duck breasts from the heat and thinly slice and toss into the salad.
7. In the rinsed out pan heat the remaining 1 Tbsp of the sesame oil and cook the pak choi leaves for 2-3 minutes until wilted. Toss into the salad and serve in bowls.
