Spicy Mackerel Noodles

Charmaine Lu -
  • 1 tsp Sichuan peppercorns
  • 2 tbsp sesame oil
  • 2 tbsp quality tahini
  • ½ tsp Chinese five-spice powder
  • 2 crushed garlic cloves
  • 2 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Pinch of chilli flakes
  • 150g medium egg noodles
  • 2 pak choi, leaves separated
  • 100g broccoli, chopped into florets
  • 2 smoked mackerel fillets, skin removed
  • Toast the peppercorns in a dry pan for 2 mins, then crush with a pestle and mortar. Mix with the sesame oil, five-spice, tahini, garlic, soy, sugar, vinegar and chilli flakes to make a paste.
  • Add the noodles to a saucepan and cover with boiling water, then cook according to the packet instructions. Add the broccoli and pak choi and cook for 2 mins, then drain and reserve a cup of the cooking water. Stir in the peppercorn paste and a splash of the cooking water, mixing well to coat. Finally, flake in the smoked mackerel meat and fold through, before seasoning to taste and serving immediately.
10 mins
2 serving