Sichuan mackerel noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
- 1 tsp Sichuan peppercorns
- 2 tbsp sesame oil
- 2 tbsp tahini
- ½ tsp Chinese five-spice
- 2 small garlic clovescrushed
- 2 tsp caster sugar
- 1 tbsp reduced-salt soy sauce
- 1 tbsp rice vinegar
- ½ tsp chilli flakes
- 140g medium egg noodles
- 2 pak choileaves separated
- 100g purple sprouting broccolicut in half
- 2 smoked, peppered mackerel fillets, skin removed
- kcal816
- fat41g
- saturates7g
- carbs72g
- sugars10g
- fibre9ghigh
- protein35g
- salt2.97g
Method
step 1
Set a large saucepan over a medium heat and toast the peppercorns for 1-2 mins until fragrant, then lightly crush using a pestle and mortar or use the end of a rolling pin and a sturdy bowl. Mix with the sesame oil, tahini, Chinese five-spice, garlic, sugar, soy, vinegar and chilli flakes.
step 2
In the same saucepan, add the noodles, pour over boiling water and cook following pack instructions. Add the pak choi and broccoli for the final 2 mins, then drain, reserving a mugful of the cooking water. Mix in the tahini sauce and a decent splash of the reserved cooking water and give it a good stir to coat. Flake in the smoked mackerel and gently fold in, season to taste and serve.