Vegan rainbow spring rolls
Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce
Crispy duck hoisin noodles with quick pickled cucumber
Serves 2
Easy
Prep:
Cook: -
Make duck meat go a long way with the addition of noodles and stir-fry veg. Simply toss together and serve with our quick pickled cucumber for a flavour boost
Skip to ingredients
- ½ crispy duckor 200g leftover roast duck (see tip, below)
- 2 nests fine wheat noodles
- 1 garlic clove
- thumb-sized piece of ginger
- 1 bunch of spring onions
- 2 pak choior 160g choi sum
- 2 tbsp veg oil
- 100g mangetoutsugar snap peas or other stir-fry veg
- 4-6 tbsp hoisin(to taste)
For the pickle
- ½ cucumber
- 1 tsp sugar
- 3 tbsp rice vinegar
- ½ tsp chilli flakes(optional)
Nutrition: Per serving
- kcal712
- fat25g
- saturates4g
- carbs75g
- sugars24g
- fibre12g
- protein42g
- salt2g
Method
step 1
Cook the crispy duck according to pack instructions and shred with two forks, or shred leftovers and remove from the bones. Put the noodles in a bowl and pour over hot water from the kettle to cover.
step 2
For the pickle, lightly bash the cucumber with a rolling pin and chop into bite-sized pieces. Put in a bowl and season with ½ tsp salt, the sugar, vinegar and chilli flakes (if using). Set aside to pickle.
step 3
Finely chop the garlic and ginger. Slice the spring onions and chop the pak choi into bite-sized pieces.
step 4
Heat the vegetable oil in a deep frying pan or wok over a high heat. Fry most of the spring onions and all the garlic and ginger for 1 min, then add the duck. Cook for 1 min until hot, then add the pak choi and remaining veg. Stir-fry for another minute or two until bright green, then add the hoisin.
step 5
Drain the noodles, tip into the wok, toss and serve with the cucumber and reserved spring onions sprinkled over.
