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Tahini mackerel noodles

Tahini mackerel noodles

Say hello to your new favourite dressing – creamy, gently spicy and made by whisking together tahini and chilli oil. It’s a revelation tossed through noodles, but don’t stop there. Drizzle it over greens, or use as a dipping sauce. 

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HealthyHigh in omega 32 of your 5 a day
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g soba noodles
  • 80g pack sliced runner beans
  • 1 fillet/s Essential Smoked Mackerel (about 80g)
  • ¾ tbsp tahini
  • ¼ tsp chilli oil (such as Lee Kum Kee Chiu Chow)
  • 1 small Essential Carrot, cut into matchsticks
  • 1 Essential Salad Onion, finely sliced
  • ½ tsp black or white sesame seeds


  1. Bring a large pan of salted water to the boil and cook the noodles according to pack instructions, stirring frequently to stop them clumping. Add the beans for the final 2 minutes of cooking. Drain in a colander and run under cold water.

  2. Meanwhile, skin and flake the smoked mackerel. In a large bowl, mix the tahini and chilli oil with 1-11⁄2 tbsp cold water until it becomes the consistency of single cream; season. Add the drained noodles and runner beans to the bowl along with the carrot, most of the salad onion and the flaked mackerel. Toss together until evenly coated and glossy, adding more cold water and seasoning if needed. Spoon into a serving bowl and sprinkle over the remaining salad onion and the sesame seeds.


Typical values per serving when made using specific products in recipe


3,287kJ/ 785kcals



Saturated Fat












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