Tangerine juice gives this noodle salad a refreshing citrus tang, serve as a summery light lunch.
- Serves4
- CourseLunch
- Prepare15 mins
- Cook5 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.
Ingredients
- 125g (2 nests) dried fine egg noodles
- 1 tbsp toasted sesame oil
- 1½ tbsp reduced-salt soy sauce
- 1 tangerine, juice
- 1 tsp finely grated fresh root ginger
- 1 garlic clove, finely grated
- 220g Waitrose Bright & Crunchy Rainbow Salad
- 230g Waitrose Boneless Hot Smoked Mackerel Fillets, skin removed and flesh flaked
- 180g cucumber, finely sliced
Method
Bring a large pan of water to the boil and add the noodles. Simmer for 3-4 minutes, then drain in a sieve and rinse under cold water to cool. Shake dry, then toss through the sesame oil and tip onto a few sheets of kitchen paper to dry more thoroughly.
Mix the soy sauce, tangerine juice, ginger and garlic in a small bowl, then season.
Tip the noodles into another large bowl and gently toss with the rainbow salad, mackerel, cucumber and ½ the dressing. Divide between 4 plates, then spoon over the remaining dressing before serving.
Cook’s tip
The wonderfully simple dressing can be used on all sorts of rice and noodle salads. Try experimenting with lime juice or rice vinegar instead of the tangerine juice.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,447kJ/ 346kcals |
|---|---|
Fat | 19g |
Saturated Fat | 3.8g |
Carbohydrates | 24g |
Sugars | 3.8g |
Fibre | 2.7g |
Protein | 18g |
Salt | 1.8g |
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