Mackerel noodle salad with citrus-soy dressing

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.

Cook’s tip

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.