Spicy, Smoked Mackeral & Noodle Soup

MAIN_P1100725.JPGServes 2, prep time 10 minutes, cooking time 25 minutes

2 nests of Chinese noodles
2 tbsp of sesame oil 
1 litre of vegetable stock
2 skinned mackerel fillets
3 tsp of fish sauce
1 stalk of lemongrass finely chopped
1 cube of fresh ginger sliced
2 cloves of garlic chopped
1 red pepper thinly sliced
150g cups of sliced mushrooms
1 red chilli chopped
6 spring onions chopped, keeping some to serve
2 tbsp of soy sauce
1/2 tsp of sea salt
Fresh ground black pepper
2 tomatoes cored and cubed
2 free-egg whites
Lime wedges to serve

Cook the noodles as per pack instructions, drain place in a bowl and coat with sesame oil. Break the mackerel fillets into a separate bowl and add the fish sauce. Pour the stock into a large pan and bring to the boil. Add the lemongrass, ginger, chilli and garlic. Simmer for five minutes then add the mushrooms, spring onions and peppers. Pour in the soy sauce, season and cook for further 15 minutes. Next, add the tomato, mackerel and cooked noodles and simmer for five minutes. Finally, turn off the heat and stir in the egg whites, serve topped with spring onion.


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