Ingredients
21 total- ½ tsp honey or maple syrup
- 2 tbsp reduced salt soy sauce or tamari
- 2 tbsp brown rice vinegar
- 1 tbsp toasted sesame oil
- 5g ginger, finely grated
- 135g wholegrain rice vermicelli
- 1 tbsp olive oil
- 300g king oyster mushrooms, sliced
- 150g edamame beans, defrosted if frozen
- 240g baby pak choi, quartered
- 120g brown rice flour
- 30g cashew nuts, finely chopped (optional)
- 1 tsp chilli flakes (optional)
- 2 large (or 4 small) mackerel fillets (approx. 180g)
- 2 tsp red or brown miso paste
- 2 eggs, beaten
- 1 large avocado (approx. 200g), sliced
- 100g radishes, quartered
- 150g carrots, cut into fine matchsticks
- 4 tbsp kimchi, to serve (optional)
- 4 tbsp chilli mayo, to serve (optional)
Method
4 stepsStep 1
Combine the honey, soy sauce, vinegar, sesame oil and ginger in a bowl; set aside. Cook the vermicelli as per the pack instructions, then drain, refresh and toss with most of the dressing.
Step 2
Heat ½ tbsp olive oil in a large frying pan on a medium heat. Stir-fry the mushrooms for 5 mins until golden. Add the edamame and pak choi; cook for 3 mins more.
Step 3
Meanwhile, mix the flour, cashews and chilli flakes on a plate. Rub the mackerel with miso, then dip in the beaten egg and coat in the flour mixture. Fry in a separate pan, skin-side down, with the remaining ½ tbsp olive oil, for 2-3 mins on each side or until cooked.
Step 4
Slice the mackerel fillets and arrange on a plate with the noodles and veg. Drizzle over the remaining dressing; serve with kimchi and chilli mayo, if you like.