Sichuan mackerel noodles
- Total time
- 15 min
- servings
- 2 servings
- Dish type
- Main dish
Prep
5 min
Cook
10 min
Total time
15 min
Ingredients
Ingredients
- 1 c. à café Sichuan peppercorns
- 2 c. à soupe sesame oil
- 2 c. à soupe tahini
- 0,5 c. à café Chinese five-spice
- 2 small garlic cloves crushed
- 2 c. à café caster sugar
- 1 c. à soupe reduced-salt soy sauce
- 1 c. à soupe rice vinegar
- 0,5 c. à café 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
Method
- 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.
- 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.
Nutrition
- calories
- 816 calories
- fatContent
- 41 grams fat
- fiberContent
- 9 grams fiber
- sugarContent
- 10 grams sugar
- sodiumContent
- 2.97 milligram of sodium
- proteinContent
- 35 grams protein
- carbohydrateContent
- 72 grams carbohydrates
- saturatedFatContent
- 7 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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