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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Drain and reserve cooking water: Drain the noodles and vegetables, reserving about one mugful of the cooking water to help loosen the sauce later.
- 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.
- 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.
- 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
