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£5/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the noodles into a pan of boiling water, turn off the heat and leave to soak for 6 minutes. Meanwhile, mix together the tahini, 1 tbsp chilli oil, the soy, vinegar, sesame oil and 3 tbsp warm water in a bowl. Taste and add the remaining 1/2 tbsp chilli oil, if liked.
Put the Szechuan pepper into a small dry frying pan, and toast for 1-2 minutes. Tip out, then cool and grind in a pestle and mortar. Add the mackerel and oil from 1 can to the pan, then fry briefly to heat through until piping hot and crisp.
Lift the noodles into a colander using tongs. Boil the pak choi in the same pan of water for 1 minute. Boil the kettle.
Drain the pak choi over the noodles and refresh both with a little boiling water. Divide between 2 bowls, then top the noodles with the spicy mackerel, tahini sauce, Szechuan pepper and sesame seeds.
Try using wholewheat egg noodles or soba and adding in extra green vegetables. This will make the sauce go further and help you up your vegetable intake.
Typical values per serving when made using specific products in recipe
Energy | 2,560kJ/ 616kcals |
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Fat | 45g |
Saturated Fat | 7.8g |
Carbohydrates | 21g |
Sugars | 4.8g |
Fibre | 5g |
Protein | 30g |
Salt | 4g |
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