Sichuan Mackerel Noodles

Name: Sichuan Mackerel Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: asian
Ingredients: 1 tsp Sichuan peppercorns; 2 tbsp sesame oil; 2 tbsp tahini; 1/2 tsp Chinese five-spice; 2 small garlic cloves crushed; 2 tsp caster sugar; 1 tbsp reduced-salt soy sauce; 1 tbsp rice vinegar; 1/2 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

⏱ 15 mins 🍽 Serves 2 🌶 asian ✅ Easy 🏷 Main course

This fast noodle dish combines the aromatic heat of Sichuan peppercorns with rich tahini and smoky mackerel. It's a complete meal with pak choi and purple sprouting broccoli, all tossed in a savoury, spiced sauce. Perfect for a weeknight, it delivers complex flavours with minimal effort.

Ingredients

1 tsp Sichuan peppercorns
2 tbsp sesame oil
2 tbsp tahini
1/2 tsp Chinese five-spice
2 small garlic cloves crushed
2 tsp caster sugar
1 tbsp reduced-salt soy sauce
1 tbsp rice vinegar
1/2 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

Toast the Sichuan peppercorns in a large saucepan for 1-2 mins until aromatic, then lightly crush them. Combine them with the sesame oil, tahini, Chinese five-spice, crushed garlic, caster sugar, soy sauce, rice vinegar and chilli flakes.
Cook the egg noodles in the same pan according to the packet directions, adding the pak choi and broccoli for the final 2 mins. Drain, saving a mug of the water. Stir the tahini sauce and a good splash of the reserved water into the noodles to coat them. Flake the mackerel fillets into the pan and fold gently to combine. Season and serve.

Nutrition (per serving)

Calories816 kcal

Fat41 g

Saturates7 g

Carbs72 g

Sugars10 g

Fibre9 g

Protein35 g

Sodium1188 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineasian