Add the oil to a frying pan and fry the spring onions, red chilli and mangetout for 2 minutes.
Mix the soy sauce, garlic and lime juice together with a few tablespoons of water.
Add the noodles and the sauce to the pan and stir for 2 minutes. Serve with the smoked mackerel fillet over the top, sprinkle with fresh coriander leaves and the remaining lime cut into wedges.
Notes
Tips
Smoked mackerel fillets are already cooked so just add the entire fillet either whole or flake the fish and mix together with the noodles. I would use one fillet per person.
You can buy plain smoked mackerel fillets or hot smoked or peppered. Use whichever you fancy.
A noodle salad is a great opportunity to use up any leftover crunchy vegetables that don't require much cooking. I've used spring onions and mangetout but you could also use sugar snap peas, pak choi or bok choy, carrots, courgette, peppers, broccoli, mushrooms, green beans, cabbage or bean sprouts.
If you need to make this dish gluten free, remember you can buy gluten free soy sauce.
I've used 'Straight to Wok' noodles in this recipe as they just need stirring into the vegetables in the pan and allow the dish to be cooked in just 5 minutes. You can of course use any other type of Asian noodles, just follow the packet cooking instructions
Storage
This smoked mackerel salad is best eaten fresh but will keep in the fridge for 3 - 4 days and is great for leftovers. Store in an airtight container,