Mackerel noodle salad with citrus-soy dressing

Name: Mackerel noodle salad with citrus-soy dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 125 g (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; 220 g Waitrose Bright & Crunchy Rainbow Salad; 230 g Waitrose Boneless Hot Smoked Mackerel Fillets, skin removed and flesh flaked; 180 g cucumber, finely sliced

Tangerine juice gives this noodle salad a refreshing citrus tang, serve as a summery light lunch.

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Serves4
CourseLunch
Prepare15 mins
Cook5 mins
Total time20 mins

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Ingredients

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 Waitrose Bright & Crunchy Rainbow Salad
230g Waitrose Boneless Hot Smoked Mackerel Fillets, skin removed and flesh flaked
180g cucumber, finely sliced

Method

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.
Mix the soy sauce, tangerine juice, ginger and garlic in a small bowl, then season.
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.