Udon with sesame dressing & crispy mackerel

Name: Udon with sesame dressing & crispy mackerel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 80 g carrot, Tenderstem broccoli & sugar snap peas; 150 g pack Itsu Udon Noodles; 1 tbsp sesame seeds; 1½ tsp toasted sesame oil; 1 mackerel fillet, from the fish counter; 2 Cooks’ Ingredients Tahini; 1½ tsp soy sauce, plus a dash to serve; 1½ tsp mirin; 20 g pack chives, chopped, or use finely shredded salad onion greens (optional)

A fast, fresh option when there’s just you to cook for.

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Serves1
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins
Plussoaking

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80g carrot, Tenderstem broccoli & sugar snap peas
150g pack Itsu Udon Noodles
1 tbsp sesame seeds
1½ tsp toasted sesame oil
1 mackerel fillet, from the fish counter
2 Cooks’ Ingredients Tahini
1½ tsp soy sauce, plus a dash to serve
1½ tsp mirin
¼ x 20g pack chives, chopped, or use finely shredded salad onion greens (optional)

Boil the vegetables in salted water for 4 minutes. Lift into a colander using a slotted spoon, turn off the heat, then add the noodles to the pan. Soak according to pack instructions, then drain with the vegetables.
Meanwhile, toast the sesame seeds in a dry nonstick frying pan for a couple of minutes, until golden and starting to smell nutty. Set the seeds aside and wipe out the pan.
Add ½ tsp sesame oil to the pan over a medium-high heat. Season the mackerel, then fry, skin-side down, for 3 minutes or until golden beneath and almost cooked through. Turn and cook for 1 minute more or until the flesh is opaque and flakes easily with a fork.
In a wide serving bowl, combine the remaining oil with tahini, 1½ tsp soy, the mirin, ½ the chives and 2 tbsp water to make a dressing. Toss ½ with the noodles and the vegetables. Top with the remaining dressing, the fish, a dash of soy, the sesame seeds and remaining chives.