Sichuan mackerel noodles
A flavour-packed, speedy noodle dish featuring Sichuan peppercorns, tahini and smoked mackerel that takes just 15 minutes to make.
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Ingredienser
- 1 tsp Sichuan peppercorns
- 2 tbsp sesame oil
- 2 tbsp tahini
- 0.5 tsp Chinese five-spice
- 2 small garlic cloves crushed
- 2 tsp caster sugar
- 1 tbsp reduced-salt soy sauce
- 1 tbsp rice vinegar
- 0.5 tsp chilli flakes
- 140 g medium egg noodles
- 2 pak choi leaves separated
- 100 g purple sprouting broccoli cut in half
- 2 smoked (peppered mackerel fillets, skin removed)
Gör så här
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 the crushed peppercorns with the sesame oil, tahini, Chinese five-spice, garlic, sugar, soy, vinegar and chilli flakes.
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.
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