Speedy peppered mackerel noodles

Name: Speedy peppered mackerel noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 110 g can peppered mackerel; 1 Essential Onion, finely sliced; 1 nest (dried) fine egg noodles; 2 cloves garlic, finely chopped; ¼ tsp ground cumin; ½ tsp Cooks’ Ingredients Szechuan Peppercorns, crushed; 2 Essential Tomatoes, deseeded and finely chopped; 1 tbsp low salt soy sauce

A quick and satisfying way to feed one - and mackerel provides a boost of heart-healthy omega 3.

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2 of your 5 a day

Serves1
CourseLunch
Prepare5 mins
Cook5 mins
Total time10 mins

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110g can peppered mackerel
1 Essential Onion, finely sliced
1 nest (dried) fine egg noodles
2 cloves garlic, finely chopped
¼ tsp ground cumin
½ tsp Cooks’ Ingredients Szechuan Peppercorns, crushed
2 Essential Tomatoes, deseeded and finely chopped
1 tbsp low salt soy sauce

Boil the kettle. Drain the oil from the mackerel tin into a wok or large frying pan, and set over a medium heat. Add the onions and fry for 3-5 minutes, until softening and beginning to catch.
Put the noodles into a bowl, cover with boiling water and leave to soak for 5 minutes. Add the garlic, cumin and 1/2 the Szechuan pepper to the onions, then fry for 1 minute before adding the tomatoes. Fry for 2 minutes more, then stir in the soy and mackerel, breaking the fish into flakes and letting it heat through until piping hot.
Drain the noodles and stir into the sauce. Plate up the noodles and sprinkle with the remaining Szechuan pepper to serve.

Cook’s tip

The Szechuan pepper brings a wonderfully citrusy, mouth tingle to this dish. If you don’t have any you could use chilli flakes instead. These noodles can easily be scaled up to serve 2, and the mackerel swapped for tuna or sardines.

Typical values per serving when made using specific products in recipe