Sichuan Mackerel Noodles Recipe

Introduction

This Sichuan mackerel noodles dish combines bold, spicy flavors with tender smoked fish and fresh greens. It’s a quick, satisfying meal that brings a delicious twist to your weeknight dinner.

Ingredients

• 1 tsp Sichuan peppercorns
• 2 tbsp sesame oil
• 2 tbsp tahini
• ½ tsp Chinese five-spice
• 2 small garlic cloves, crushed
• 2 tsp caster sugar
• 1 tbsp reduced-salt soy sauce
• 1 tbsp rice vinegar
• ½ tsp chilli flakes
• 140g medium egg noodles
• 2 pak choi, leaves separated
• 100g purple sprouting broccoli, cut in half
• 2 smoked, peppered mackerel fillets, skin removed

Instructions

1. Step 1: Place a large saucepan over medium heat and toast the Sichuan peppercorns for 1-2 minutes until fragrant. Lightly crush them using a pestle and mortar or the end of a rolling pin in a sturdy bowl. Combine the crushed peppercorns with sesame oil, tahini, Chinese five-spice, garlic, caster sugar, soy sauce, rice vinegar, and chilli flakes in a bowl. Stir well to make the sauce.
2. Step 2: In the same saucepan, add the egg noodles and cover with boiling water. Cook according to the package instructions. During the last 2 minutes of cooking, add the pak choi leaves and purple sprouting broccoli to the noodles. Drain everything, reserving a mugful of the cooking water.
3. Step 3: Return the drained noodles and vegetables to the saucepan. Add the prepared tahini sauce along with a splash of the reserved cooking water. Stir well to coat the noodles evenly.
4. Step 4: Flake the smoked mackerel into large chunks and gently fold it into the noodles. Taste and season if necessary, then serve immediately.

Tips & Variations

• For extra heat, increase the chilli flakes or add a splash of chili oil when mixing the sauce.
• You can substitute pak choi with baby spinach or bok choy if unavailable.
• Use fresh mackerel if you prefer, but adjust seasoning as smoked mackerel adds a strong flavor.
• Toast the Sichuan peppercorns just before use to maximize their fragrance.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce and prevent the noodles from drying out. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute medium egg noodles with udon or rice noodles. Cooking times may vary, so follow the package instructions accordingly.

Is this dish very spicy?

The dish has a mild to moderate heat from the chilli flakes and Sichuan peppercorns, but you can adjust the spice level to your preference by adding more or less chilli flakes.

Sichuan Mackerel Noodles Recipe

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★★★★★

4.5 from 137 reviews

• Author: Noah
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

A flavorful and aromatic Sichuan-inspired noodle dish featuring toasted Sichuan peppercorns, smoky mackerel, and vibrant greens tossed in a creamy tahini sauce with subtle heat from chilli flakes. Perfect for a quick, satisfying lunch or dinner.

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Ingredients

Scale 1x2x3x

Spices and Sauces

• 1 tsp Sichuan peppercorns
• ½ tsp Chinese five-spice
• 2 tbsp sesame oil
• 2 tbsp tahini
• 2 tsp caster sugar
• 1 tbsp reduced-salt soy sauce
• 1 tbsp rice vinegar
• ½ tsp chilli flakes

Vegetables

• 2 small garlic cloves, crushed
• 2 pak choi, leaves separated
• 100g purple sprouting broccoli, cut in half

Pasta and Protein

• 140g medium egg noodles
• 2 smoked, peppered mackerel fillets, skin removed

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Instructions

1. Toast Sichuan peppercorns: Heat a large saucepan over medium heat and toast the Sichuan peppercorns for 1-2 minutes until fragrant. Then crush them lightly using a pestle and mortar or the end of a rolling pin in a sturdy bowl.
2. Make the tahini sauce: To the crushed peppercorns, add sesame oil, tahini, Chinese five-spice, crushed garlic, caster sugar, reduced-salt soy sauce, rice vinegar, and chilli flakes. Mix thoroughly to combine and develop the sauce flavors.
3. Cook the noodles and vegetables: In the same saucepan, add the medium egg noodles and pour over boiling water. Cook the noodles following the package instructions. During the last 2 minutes of cooking, add the separated pak choi leaves and halved purple sprouting broccoli to blanch.
4. Drain and reserve cooking water: Drain the noodles and vegetables, reserving about one mugful of the cooking water to help loosen the sauce later.
5. Toss noodles with sauce: Return the noodles and greens to the saucepan and mix in the prepared tahini sauce. Add a generous splash of the reserved cooking water and stir well to coat the noodles evenly and loosen the sauce.
6. Add smoked mackerel: Flake the smoked, peppered mackerel fillets into bite-sized pieces and gently fold them into the noodles to combine without breaking the fish too much.
7. Season and serve: Taste and adjust seasonings if needed. Serve immediately for a warm, comforting, and packed-with-flavor meal.

Notes

• Toast the Sichuan peppercorns carefully to release their aroma but avoid burning.
• Use reduced-salt soy sauce to keep sodium levels balanced.
• Reserve some cooking water to help loosen the tahini sauce and achieve a smooth coating on the noodles.
• Remove the skin from the smoked mackerel for a milder texture and easier eating.
• This dish can be prepared in under 30 minutes, making it ideal for weeknight dinners.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Sichuan Chinese

Keywords: Sichuan noodles, smoked mackerel, tahini sauce, spicy noodles, Chinese five-spice, pak choi, healthy dinner, quick Asian recipe