Udon with sesame dressing & crispy mackerel

A fast, fresh option when there’s just you to cook for.

Ingreadient

• 80g carrot, Tenderstem broccoli & sugar snap peas
• 150g pack Itsu Udon Noodles
• 1 tbsp sesame seeds
• 1½ tsp toasted sesame oil
• 1 mackerel fillet, from the fish counter
• 2 Cooks’ Ingredients Tahini
• 1½ tsp soy sauce, plus a dash to serve
• 1½ tsp mirin
• ¼ x 20g pack chives, chopped, or use finely shredded salad onion greens (optional)

Step by step

1. Boil the vegetables in salted water for 4 minutes. Lift into a colander using a slotted spoon, turn off the heat, then add the noodles to the pan. Soak according to pack instructions, then drain with the vegetables.
2. Meanwhile, toast the sesame seeds in a dry nonstick frying pan for a couple of minutes, until golden and starting to smell nutty. Set the seeds aside and wipe out the pan.
3. Add ½ tsp sesame oil to the pan over a medium-high heat. Season the mackerel, then fry, skin-side down, for 3 minutes or until golden beneath and almost cooked through. Turn and cook for 1 minute more or until the flesh is opaque and flakes easily with a fork.
4. In a wide serving bowl, combine the remaining oil with tahini, 1½ tsp soy, the mirin, ½ the chives and 2 tbsp water to make a dressing. Toss ½ with the noodles and the vegetables. Top with the remaining dressing, the fish, a dash of soy, the sesame seeds and remaining chives.