Save to your scrapbook
Mackerel noodle salad with citrus-soy dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
125g (2 nests) dried fine egg noodles
1 tbsp toasted sesame oil
1½ tbsp reduced-salt soy sauce
1 tangerine, juice
1 tsp finely grated fresh root ginger
1 garlic clove, finely grated
220g pack Waitrose Bright & Crunchy Rainbow Salad
230g pack Waitrose Boneless Hot Smoked Mackerel Fillets, skin removed and flesh flaked
180g cucumber, finely sliced
1. Bring a large pan of water to the boil and add the noodles. Simmer for 3-4 minutes, then drain in a sieve and rinse under cold water to cool. Shake dry, then toss through the sesame oil and tip onto a few sheets of kitchen paper to dry more thoroughly.
2. Mix the soy sauce, tangerine juice, ginger and garlic in a small bowl, then season.
3. Tip the noodles into another large bowl and gently toss with the rainbow salad, mackerel, cucumber and ½ the dressing. Divide between 4 plates, then spoon over the remaining dressing before serving.
The wonderfully simple dressing can be used on all sorts of rice and noodle salads. Try experimenting with lime juice or rice vinegar instead of the tangerine juice.
This recipe appeared within the July 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in Thu Jun 28 14:28:22 BST 2018.