Roast Duck and Noodle Salad

serves 4

1/2 roast duck from a Chinese BBQ shop
400g egg noodles (I found some that were almost exactly like the Hokkien Noodles we ate in Malaysia, which are nothing like the fat, slippery, flubbery excuses for noodles that pass as Hokkien here at home)
snow peas, cleaned, sliced and doused quickly with boiling water and refreshed immediately
1 red capsicum, finely sliced
2 lebanese cucumbers, sliced,
1/2 bunch coriander, leaves and stems chopped
5 spring onions, sliced.

For the Dressing:
2T soy sauce
2t sesame oil
2T rice wine vinegar
juice of 1 lime
1 long red chilli, finely sliced

Boil noodles according to the instructions on the packet, then refresh them under cold water.
For dressing, combine all ingredients for the dressing, taste and adjust as required.
Pick the duck meat and skin from the bones and place in a bowl with all the other ingredients. Toss with dressing and serve.