Sichuan mackerel noodles

Sichuan peppercorns, tahini and smoked mackerel are the hero ingredients in this flavour-packed, speedy noodle dish that takes just 15 minutes to make

Prep:5 mins
Cook:10 mins

Serves 2
Easy

Nutrition per serving

kcal 816
fat 41g
saturates 7g
carbs 72g
sugars 0g
fibre 9g
protein 35g
salt 2.97g

Ingredients

1 tsp Sichuan peppercorns
2 tbsp sesame oil
2 tbsp tahini
½ tsp Chinese five-spice
2 small garlic cloves , crushed
2 tsp caster sugar
1 tbsp reduced-salt soy sauce
1 tbsp rice vinegar
½ tsp chilli flakes
140g medium egg noodles
2 pak choi , leaves separated
100g purple sprouting broccoli , cut in half
2 smoked, peppered mackerel fillets, skin removed

Method

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.
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.