Sichuan mackerel noodles

Name: Sichuan mackerel noodles
Total time: 15 min
Yield: 2 portioner
Cuisine: Asiatiskt
Ingredients: 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

A flavour-packed, speedy noodle dish featuring Sichuan peppercorns, tahini and smoked mackerel that takes just 15 minutes to make.

2 portioner 15 min easyAsiatiskt

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.