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
1Tbsp.
olive oil
200g
tenderstem broccoli, roughly chopped
250g
pak choi, stalks thickly shredded, leaves left whole
275g
soba noodles, see intro
1Tbsp.
toasted sesame oil
2
nori seaweed sheets
125g
smooth peanut butter
1
red chilli, deseeded and finely chopped
1/2Tbsp.
sugar
250g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
