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Cold roast duck & noodle salad


  • Blanch the noodles in a pot of boiling water with the snowpeas and wonga bok, separating the noodles with tongs as you do so. When separated, drain well and transfer to a large bowl.
  • Add the celery, 2 spring onions, capsicum, duck, kecap manis, fish sauce, sesame oil, ginger and lime juice to the noodles. Gently toss and serve immediately with the remaining spring onion sprinkled on top.
  • nb. This salad can also be served cold.


  • 1 packet Thai noodles
  • 6 snowpeas, cut into 2-3 pieces
  • ¼ wonga bok (Chinese white cabbage), shredded 
  • 2 celery stalks, sliced
  • 3 spring (green) onions, sliced
  • ½ red capsicum, cored, seeded & finely sliced
  • 1 bought Chinese roast duck breast, boned & sliced
  • 1-2 tbsp kecap manis (Indonesian sweet soy)
  • a splash of Asian fish sauce
  • 1 tspn sesame oil
  • 1 tbsp freshly grated ginger
  • 1 tbsp fresh lime juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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