1Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
2In a large frying pan, heat oil on medium. Saute mushrooms 6 to 8 mins, until golden and tender. Remove from heat. Stir in vinegar, soy, herbs and chilli.
3Place duck on tray. Bake 10 to 15 mins, until hot throughout.
4Meanwhile, cook noodles following packet instructions.
5Drain noodles. Return to pan. Add mushroom mixture, watercress, onions and sesame oil. Toss to combine. Top with sliced duck and sprinkle with nuts and extra onion to serve.
We used a mixture of shimeji, shiitake and enoki mushrooms. These pickled mushrooms can be stored in a sterilised jar in the fridge for up to two weeks.
Photo: Bauer/Rob Shaw