Summer noodle salad with spicy honey pickles
Cooking Time: 10 minutes
Servings: 4
Ingredients:
Pickles
- ½ cucumber
- 1 carrot
- 2 shallots, peeled, thinly sliced
- 125ml rice vinegar
- 2 tbsp water
- 20g fresh ginger, julienned
- 4 cloves garlic, peeled, thinly sliced
- 4 red chillies, thinly sliced
- 3 tbsp (60g) Rowse Dark & Rich honey
- ½ tsp fine table salt
Salad
- 200g rice noodles
- 200g mangetout
- 1 tbsp toasted sesame oil
- 180g pack smoked mackerel, flaked (or use smoked tofu, crumbled)
- 3 tbsp sesame seeds
- 4 spring onions, thinly sliced
Method:
For the pickles:
- Peel the cucumber and carrot into thin strips using a julienne or regular peeler. Place them in a heatproof bowl with the shallot.
- Heat vinegar, water, ginger, garlic, chilies, honey, and salt until steaming. Pour over the vegetables, toss with tongs, and let cool.
For the salad:
- Soak rice noodles and mangetout in boiling water for 8-10 minutes, then drain, rinse with cold water, and toss with sesame oil.
- Mix the noodles with the pickles and some brine.
- Toast sesame seeds, then serve the noodles topped with flaked smoked mackerel, toasted sesame seeds, and spring onions.