Place the glass noodles in boiling water, remove from the heat and allow to stand for 5 minutes. Strain and then keep in cold water until needed. Salt the duck breasts, sear skin side-down in a little olive oil and then roast at 160°C for 12-14 minutes. Leave to rest in a warm place. Heat the rice vinegar with the sugar and a pinch of salt, and then leave to cool. Add the dry-roasted peanuts, finely chopped coriander, sliced spring onion and sesame oil. Turn the noodles in the dressing and serve with the sliced duck breast