Air-fryer spring rolls
Make these spring rolls in the air fryer for an easy and fun vegetarian lunch for the family. Serve with the sweet chilli sauce for dipping
Sichuan mackerel noodles
Serves 2
Easy
Prep:
Cook:
Sichuan peppercorns, tahini and smoked mackerel are the hero ingredients in this flavour-packed, speedy noodle dish that takes just 15 minutes to make
Skip to ingredients
- 1 tsp Sichuan peppercorns
- 2 tbsp sesame oil
- 2 tbsp tahini
- ½ tsp Chinese five-spice
- 2 small garlic clovescrushed
- 2 tsp caster sugar
- 1 tbsp reduced-salt soy sauce
- 1 tbsp rice vinegar
- ½ tsp chilli flakes
- 140g medium egg noodles
- 2 pak choileaves separated
- 100g purple sprouting broccolicut in half
- 2 smoked, peppered mackerel fillets, skin removed
Nutrition: Per serving
- kcal816
- fat41g
- saturates7g
- carbs72g
- sugars10g
- fibre9ghigh
- protein35g
- salt2.97g
Method
step 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.
step 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.
