Lunchbox Asian Duck and Noodle Salad with Peanut Butter Sauce.

 

 

Brrr it's cold...the mornings are all frosty and misty but the February gloom disappeared over the weekend and Spring seems well and truly on the way. Persian New year  is only a couple of weeks away on the 20th of March which is also the First day of spring. Best of all the days seem longer and it makes getting up to do  breakfast and sort out packed lunches so much easier.

'A' is a creature of habit when it comes to packed lunch. He would happily munch peanut butter and honey sandwiches every day of the week...and almost does, apart from the odd cheddar cheese and chutney, or egg/gherkin/tomato alternative.

'H' like me, wants a little more variety and isn't a big sandwich fan.  She would much rather eat her peanut butter in an Asian peanut sauce. It's really easy to make, and perfect with duck and noodles. It's a great way to use up any left over duck...if that isn't an oxymoron. I've written the recipe below.

But back to the weather...Produce  and yarn shopping yesterday after the freezing start, I noticed the temperature on the dashboard was now 17c. I had to stop the car at Peachcroft Farm and do a 360 degrees and just take a minute and breath everything in...I could almost hear things growing...

to make Duck and Noodle Salad with Peanut Butter Sauce you will need:

• A pan fried or grilled duck breast or cold left over roasted duck
• Noodles either glass or egg ones, cooked according to the packet instructions, then drained and reserved
• Fresh carrots, cucumber and spring onion, cut into match 
• For the sauce you will need equal amounts of each of the following: 
• Maple syrup,honey or dark brown sugar 
• Crunchy peanut butter
• Soy sauce 
• Mirin, rice vinegar
• Sesame oil
• Coconut cream ( I use the creamy top part of a can of coconut milk)

About a couple of tbsp of each of the above makes enough for three or four servings

 You will also need some spice:

• A couple of cloves of garlic
• About half a teaspoon of Chinese five spice
• The same amount of ground ginger
• Some crushed black pepper

Method:

1. If not cooked, pan fry or grill the duck for about five minutes or so on each side until cooked. 
2. Meanwhile prepare the noodle.
3. Whilst everything is cooking cut the vegetables into matchsticks and put to one side
4. Make the sauce by placing all the ingredients in a small saucepan and heating through, combining well.
5. Then assemble the salad. Place the noodles in a lunch box or bowl. Top with vegetables and then duck. Pour over some of the sauce. 

This is a delicious sauce that is very easy to make, just combining and then heating the ingredients. We like to use crunchy peanut butter for texture but for a smooth sauce you may prefer to use smooth peanut butter. 

But what about you are you a creature of habit or do you like to try new things...have you got any good lunch box ideas to share?
bye for now
debx