Boil salted water in a small saucepot. Snap noodles into short lengths, add to the pot, and cook for
3 to 4 minutes. Rinse under cold water, then drain and set aside. Combine dressing ingredients
in a food processor. Pulse to blend and dissolve the sugar, then set aside. To slice the duck or chicken breast, hold your knife at a 45-degree angle and cut the breast into very thin slices. Toss the cut salad vegetables, noodles, chopped mint, and peanuts with the dressing. Arrange tossed salad on a platter or into individual dishes, then arrange the sliced meat around the salad. Garnish with a generous pinch of toasted sesame seeds.