Sardine and chilli oil pappardelle with smacked cucumber
- Easy
- April 2023
- Serves 2
- Hands-on time 20 min
Fresh pappardelle is an easy supermarket swap for thick hand-pulled noodles in this quick, Chinese-inspired dish. Serve sardine noodles with zingy chilli oil and moreish smacked cucumber.
For your next dish… how about sardine linguine?
- Calories
- 552kcals
- Fat
- 15.1g (2.6g saturated)
- Protein
- 28g
- Carbohydrates
- 73.1g (6.8g sugars)
- Fibre
- 6.1g
- Salt
- 2.6g
Ingredients
- ½ cucumber
- 250g fresh pappardelle
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 pak choi, trimmed and leaves separated
- 120g can sardines in spring water, drained
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tsp crispy chilli oil, plus extra to serve
Method
- Use a rolling pin to bash the cucumber on a board until it cracks apart and breaks up a little, then roughly chop into large chunks. Scrape into a bowl and sprinkle with a little salt. Set aside for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and heat a large frying pan or wok over a high heat. Boil the pappardelle until al dente according to the pack instructions and add the vegetable oil to the pan/wok.
- Add the garlic to the oil, sizzle for 30 seconds, then add the pak choi and stir fry for 3 minutes. Add the sardines and cook for another minute, breaking them up with a wooden spoon.
- Add the soy sauce, 1 tbsp vinegar and 1 tsp chilli oil to the stir fry, followed by the drained ‘noodles’. Stir-fry for another minute until everything is well combined.
- Drain the cucumber then stir through the remaining vinegar and chilli oil. Serve the cucumber alongside the noodles, drizzling everything with more chilli oil to taste.
delicious. tips
Don’t waste it: Double the ingredients for the smacked cucumber and keep it in the fridge for up to three days to enjoy alongside other dishes – it will taste even better the day after you make it.
Easy swaps: You can also use fresh lasagna sheets, slicing them into thick noodles before cooking. Swap the sardines for any other tinned fish or brown shrimp.
Scale it up: This recipe easily doubles to serve four.
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