Serves 2, prep time 10 minutes, cooking time 25 minutes
INGREDIENTS
2 nests of Chinese noodles
2 tbsp of sesame oil
1.5 litres of vegetable stock
2 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
2 cups of sliced mushrooms
1 red chilli chopped
6 spring onions chopped, keeping some to serve
2 tbsp of soy sauce
½ tsp of sea salt
Black pepper
2 tomatoes cored and cubed
2 free-range egg whites
Lime wedges to serve
METHOD
Cook the noodles as per pack instructions, drain place in a bow, coat with sesame oil then leave to one side.
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.
Reduce the heat, add the mushrooms, spring onions, peppers, soy sauce, season and simmer for further 15 minutes.
Next, add the tomato, mackerel and cooked noodles and simmer for five minutes, until the fish is hot.
Finally, turn off the heat and stir in the egg whites, serve topped with spring onion.