Waitrose and Partners
Mackerel noodle salad with citrus-soy dressing

Mackerel noodle salad with citrus-soy dressing

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

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

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  • 125g (2 nests) dried fine egg noodles
  • 1 tbsp toasted sesame oil
  • 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


  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. 


Typical values per serving when made using specific products in recipe


1,447kJ/ 346kcals



Saturated Fat












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4 out of 5 stars1 rating