Sichuan mackerel noodles

Ingredients

For 2 servings

• •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. 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. 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.