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Nutrition: per serving

  • kcal663
  • fat39g
  • saturates10g
  • carbs54g
  • sugars0.1g
  • fibre1g
  • protein28g
  • salt4g
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Method

  • step 1

    Boil a kettle of water and tip the noodles into a large heatproof bowl. Cover them with boiling water and leave for 5 mins. Meanwhile, mix the soy sauce with the garlic, ginger and 3 tbsp of water to make a dressing. Drain the noodles, rinse under the cold tap, then drain them again. Tip into a bowl and toss in the cucumber, spring onions, half the coriander and half the dressing. Top each portion of noodles with mackerel, drizzle the remaining dressing over and sprinkle with the rest of the coriander. Serve.

RECIPE TIPS
MAKE IT DIFFERENT

Instead of the mackerel, toss 200g cooked prawns through the noodle salad.

MAKE IT SPICY

Add sliced red chilli and a squeeze of lime to the dressing for added kick.

Recipe from Good Food magazine, August 2005

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.2 out of 5.14 ratings

kneelbeforezod

A star rating of 3 out of 5.

Just made this, substituting the mackerel for minute steak and adding some sliced chestnut mushrooms. Like some of the others here, I found it ok but not mind-blowing. I think the main problem was that I think it would taste better hot as a stir fry, as opposed to the more salad-like dish I presume…

carol362636 avatar

carol362636

A star rating of 3 out of 5.

Was a bit disappointed... Was just ok.

gaylehowland2011

A star rating of 5 out of 5.

I did this in a wok and used peas and spinach instead of cucumber and spring onion - it was delicious and something i will definately make again. A hit with the whole family, including my 23 month old!!

dashna21

A star rating of 3 out of 5.

I was really looking forward to trying this, however it wasn't as nice as i thought it might've been. Really easy to make though. x

billywhizz

A star rating of 5 out of 5.

This is great. Made 500ml stock and added tin of baby tomatoes threw in 1/2 tea spoon chilli same in ginger. Lovely

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