This Vegan Duck Rice Noodle Salad Bowl is so fresh and delicious! I’d made it once before, aaages ago and always meant to make it again and share it here on our blog.
I used pad thai noodles for this one, but last time I used vermicilli noodles, so any would work well.
I originally got this idea from a little cafe in Melbourne called Olivia Spring Cafe – a beautiful little cafe with amazing owners and incredible food!
I used the Lamyong duck for this. If you’re not a fan of mock meats, just do extra tofu.
Please share this recipe with your family and friends!
- 1 packet rice noodles
- 1 cup mock duck sliced
- 2 -3 tablespoons vegan hoisin sauce
- 1/2 cup tofu cut into rectangles
- 1 - 2 tablespoons sesame oil
- 1/2 lime cut into wedges
- 1 tablespoon tamari
- 1 carrot grated
- 1/2 cucumber grated or sliced thinly
- Handful of fresh lettuce
- 1 spring onion sliced into small rounds
- 1 tablespoon sesame seeds toasted
- fresh coriander or/and mint to serve
Firstly, cook the rice noodles as directed on the packet. While they are cooking start cooking the duck in a non stick fry pan over medium heat. Add the hoisin to the duck and cook for a further few minutes, until done. Cook the tofu separately, or pop it in the air fryer for 5 minutes.
Once the noodles are done, separate into bowls and drizzle with sesame oil, lime and tamari. Top with the duck, tofu, carrot, cucumber, fresh lettuce and spring onion. Garnish with sesame seeds and fresh herbs if desired. Serve with extra sesame oil, lime and tamari if desired.