1/2 cup thick rice noodles
1 x 200g duck breast, skin on
1 Lebanese cucumber, sliced diagonally
20g snow peas, blanched and sliced diagonally
¼ cup chopped coriander
¼ cup chopped mint
1 spring onion, sliced, to serve
Dressing
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
Juice of 1 lime, plus extra wedges to serve
1 small chilli, finely sliced
1 teaspoon Natvia

1/2 cup thick rice noodles 1 x 200g duck breast, skin on 1 Lebanese cucumber, sliced diagonally 20 g snow peas, blanched and sliced diagonally 1 spring onion, sliced, to serve 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1 small chilli, finely sliced 1 teaspoon Natvia

Prepare rice noodles as per packet instructions. Prepare the dressing ingredients and set aside. Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking). Lightly season both sides with salt and pepper. Heat a non-stick frypan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp. Turn over and cook on the other side for a few more minutes, or until juices run clear. Remove from heat and let rest for 5 minutes. Once rested, slice breast on the diagonal. Place noodles in a bowl with the rest of the ingredients including the sliced duck and then toss through dressing. Serve with a wedge of lime and top with spring onions.