Make this rice noodle salad topped with smoked mackerel flakes. The spicy dressing provides pleasant heat, but you can use less chilli, if you like
Prep:15 mins
Serves 2
120g rice noodles1 tsp reduced-salt tamari10g ginger, peeled and finely grated1 lime, zested and juiced1 tbsp honey10g coriander, roughly chopped, plus a few whole leaves1 red chilli, finely chopped (deseeded, if you like)1 carrot, cut into matchsticks½ cucumber, cut into matchsticks1 spring onion, shredded80g edamame (or use regular soya beans or peas)2 smoked mackerel fillets (we used peppered fillets)
STEP 1Cook 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.STEP 2Add the carrots, cucumbers, spring onion, edamame and cooled noodles to the dressing, and toss well to combine.STEP 3Divide the noodle salad between two bowls and flake over the smoked mackerel fillets. Scatter over a few coriander leaves to serve.
