Expert chef reveals simple back-to-school noodle salad—ready in just 10 minutes

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:

1. Peel the cucumber and carrot into thin strips using a julienne or regular peeler. Place them in a heatproof bowl with the shallot.

2. Heat vinegar, water, ginger, garlic, chilies, honey, and salt until steaming. Pour over the vegetables, toss with tongs, and let cool.

For the salad:

3. Soak rice noodles and mangetout in boiling water for 8-10 minutes, then drain, rinse with cold water, and toss with sesame oil.
4. Mix the noodles with the pickles and some brine.
5. Toast sesame seeds, then serve the noodles topped with flaked smoked mackerel, toasted sesame seeds, and spring onions.