½ duck breast, sliced into thin strips
1 tbsp sesame oil
2 tbsp soy sauce
50g/1¾oz cashew nuts, toasted, roughly chopped
1 tbsp sesame oil
1 tbsp white wine vinegar
3 pieces stem ginger, chopped
For the crispy duck, marinate the duck breasts in sesame oil and soy sauce for 3-4 minutes.
Heat a frying pan until hot and fry the duck strips for 4-5 minutes, or until crisp and golden-brown.
For the cashew, chilli and ginger dressing, mix the cashew nuts with the sesame oil, vinegar and chopped stem ginger in a bowl.
For the salad, mix together the noodles, mango and bok choi and pile onto a serving plate.
To serve, drizzle the cashew, chilli and ginger dressing over the salad. Top with the crispy duck.
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