Tahini Mackerel Noodles With Quick Pickled Carrot

Spend less time cooking and make dinner work around you

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle, then top, tail, peel and chop your carrot[s] into thin matchsticks

Add your carrot matchsticks to a bowl with half your rice vinegar (you'll use the rest later!) and a pinch of sugar

Give everything a good mix up and set aside to pickle – this is your quick-pickled carrot

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Reboil a kettle

Combine your tahini and cornflour in a bowl with your chilli flakes, soy sauce, toasted sesame oil, remaining rice vinegar and 50ml [65ml] [85ml] cold water

Stir it all together, then microwave for 1 min or until the sauce has thickened – this is your tahini dressing

Remove the skin from your smoked mackerel fillet[s] and discard

Tear your mackerel into rough bite-sized pieces

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Drain the soaked noodles an return to the bowl

Add the wilted spinach and tahini dressing to the bowl with the noodles and gently mix it all together – these are your tahini noodles

Tip: Add a splash of water if it is looking a little dry!