Wheat is one of the crops we rely too heavily on, so in an effort to reduce pressure, why not look out for soba noodles instead? Make sure you look for ones that are 100% buckwheat to help minimise the load.
Roasting broccoli adds a lovely depth of flavour that pairs nicely with the spicy peanut butter sauce and smoked mackerel. Any leftovers are delicious served straight from the fridge.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
739
Ingredients
1 Tbsp. olive oil
200 g tenderstem broccoli, roughly chopped
250 g pak choi, stalks thickly shredded, leaves left whole
275 g soba noodles, see intro
1 Tbsp. toasted sesame oil
2 nori seaweed sheets
125 g smooth peanut butter
1 red chilli, deseeded and finely chopped
1/2 Tbsp. sugar
250 g hot smoked mackerel
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. In a large roasting tin toss the oil, broccoli, pak choi and plenty of seasoning. Roast for 20min, stirring halfway, until tender.
Step 2Meanwhile, cook the soba noodles in a medium pan of salted boiling water according to pack instructions. Drain, then briefly rinse under cold water; drain again. Empty into a large bowl and toss through the sesame oil.
Step 3Using kitchen scissors or a sharp knife, quarter the nori seaweed sheets, then snip/slice into thin strips. In a small pan, gently heat the peanut butter, chilli, sugar, 3tbsp water and plenty of seasoning, whisking until combined and hot.
Step 4Add the peanut butter mixture to the noodles and toss to combine. Skin the mackerel (if you like), then flake into the noodle mixture and add 1/2 the shredded nori. Carefully mix, then divide between 4 bowls and sprinkle over the remaining nori. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
