Get fresh this #MeatFreeMonday with our Asian duck salad. Vegetarian Shredded Hoisin Duck with noodles, spiralised veggies and five-spice dressing.
Whisk together all the dressing ingredients and set aside.
Heat a large frying pan over medium heat until hot and add the oil to the pan. Fry the Vegetarian Pulled Chicken until thoroughly cooked and a little crispy, about 8 minutes. Set aside.
While the Vegetarian Shredded Hoisin Duck is cooking, cook the egg noodles as directed on the packet.
Layer the noodles, duck, peas, beansprouts, pak choy, courgette, radishes, spring onions, coriander and chilli.
Drizzle over the dressing and toss to combine.
Dressing
1 lime, juice only
1 tablespoon sesame oil
1 teaspoon five-spice powder
1 tablespoon honey
1 tablespoon grated ginger
good pinch salt
Salad
1 tablespoon oil
½ packet Vegetarian Shredded Hoisin Duck, frozen
300g fresh egg noodles
100g sugar snap peas
2 handfuls beansprouts
100g pak choy
1 courgette, spiralised or thinly sliced
6 radishes, thinly sliced
½ bunch spring onions, white and light green part thinly sliced
10 sprigs fresh coriander
1 red chilli, thinly sliced
