Spicy Szechuan-style sesame & smoked mackerel noodles

Spicy Szechuan-style sesame & smoked mackerel noodles

The Szechuan pepper brings a wonderfully citrusy note to these noodles, as well as its signature numbing and tingling sensation! The chilli oil is very hot, so start with 1 tbsp.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 125g medium egg noodles
  • 2 tbsp Cooks’ Ingredients Tahini
  • tbsp Lee Kum Kee Chiu Chow Chilli Oil, to taste
  • 3 tbsp light soy sauce
  • 5 tsp Chinese rice vinegar, plus 2 tsp
  • 2 tsp toasted sesame oil
  • 1 tsp Szechuan pepper, toasted and ground
  • 2 x 110g cans peppered mackerel, 1 drained
  • 235g pack green pak choi, pulled into leaves
  • 1 tsp sesame seeds, to serve


  1. Put the noodles into a pan of boiling water, turn off the heat and leave to soak for 6 minutes. Meanwhile, mix together the tahini, 1 tbsp chilli oil, the soy, vinegar, sesame oil and 3 tbsp warm water in a bowl. Taste and add the remaining 1/2 tbsp chilli oil, if liked.

  2. Put the Szechuan pepper into a small dry frying pan, and toast for 1-2 minutes. Tip out, then cool and grind in a pestle and mortar. Add the mackerel and oil from 1 can to the pan, then fry briefly to heat through until piping hot and crisp.

  3. Lift the noodles into a colander using tongs. Boil the pak choi in the same pan of water for 1 minute. Boil the kettle.

  4. Drain the pak choi over the noodles and refresh both with a little boiling water. Divide between 2 bowls, then top the noodles with the spicy mackerel, tahini sauce, Szechuan pepper and sesame seeds.

Cook’s tip

Try using wholewheat egg noodles or soba and adding in extra green vegetables. This will make the sauce go further and help you up your vegetable intake.


Typical values per serving when made using specific products in recipe


2,560kJ/ 616kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating