Rachel Khoo

Summer noodle salad with spicy honey pickles

Name: Summer noodle salad with spicy honey pickles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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

20 mins to prep
10 mins to cook
Serves 4

This recipe uses:Dark & Rich HoneyWhere to buy

About

This recipe combines the vibrant flavours of fresh ingredients with the tantalising kick of spicy honey pickles which are a perfect balance of tangy vinegar and Rowse dark and rich honey, infused with the aromatics of garlic, ginger, and chilies. These pickles add a burst of flavour and a touch of heat to every bite.

Tender rice noodles, crisp crunchy veg and smoked mackerel (replace with tofu for vegetarian version). Topped with toasted sesame seeds and thinly sliced spring onions. This dish is perfect for summer entertaining or a delicious way to spice up your packed lunch.

Recipe by:Rachel Khoo

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

For the pickles

1
Use a julienne peeler (or a regular peeler) to peel the cucumber and carrot into long, thin strips. Add to a heatproof bowl with the shallot.
2
In a small pot, heat the vinegar with the water, ginger, garlic, chillies, honey and salt until gently steaming. Pour this over the vegetables in the bowl, use tongs to toss together, and then set aside to infuse and cool down.

For the salad

1
Place the rice noodles and mangetout into a deep baking dish or in a pot. Boil the kettle and pour the boiling water to cover. Let this sit for 8-10 minutes (or however long the packet tells you) so the noodles can soften, then drain, rinse with cold water and toss in a large bowl with the sesame oil to prevent sticking.
2
Add all of the pickles and a generous glug of their brine to the noodles and mix to combine.
3
Toast the sesame seeds in a small frying pan, stirring occasionally, until golden and fragrant.
4
Dish up the noodles and top with the flaked smoked mackerel, toasted sesame seeds and spring onions.