Spicy rice noodle salad with smoked mackerel

The spicy dressing provides pleasant heat, but you can use less chilli if you prefer.

SERVES 2 PREP 15 mins COOK 5 mins EASY

120g rice noodles

1 tsp reduced-salt tamari

10g ginger, peeled and inely grated 1 lime, zested and juiced

1 tbsp honey

10g coriander, roughly chopped,

plus a few whole leaves 1 red chilli, inely chopped

(deseeded, if you like)

1 carrot, cut into matchsticks ½ cucumber, cut into matchsticks 1 spring onion, shredded

80g edamame (or use regular soya

beans or peas)

2 smoked mackerel illets (we used

peppered illets)

1 Cook the rice noodles following pack instructions, then rinse under cold running water and set aside. Whisk the tamari, ginger, lime juice and zest, the honey, coriander and chilli together. Season with salt.

2 Add the carrots, cucumbers, spring onion, edamame and cooled noodles to the dressing, and toss well to combine.

3 Divide the noodle salad between two bowls and flake over the smoked mackerel fillets. Scatter over a few coriander leaves to serve.

GOOD TO KNOW folate • ibre • vit c • omega-3 •

2 of 5-a-day • gluten free

PER SERVING 617 kcals • fat 23g • saturates 4g • carbs 70g • sugars 15g • ibre 8g • protein 29g • salt 1.8g