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Sardine and chilli oil pappardelle with smacked cucumber

Name: Sardine and chilli oil pappardelle with smacked cucumber
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Mar 23
Updated: 7 Aug 24

Sardine and chilli oil pappardelle with smacked cucumber

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?

Easy
April 2023

Test kitchen approved

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?

Dairy-free recipes

Nutrition: per serving

Calories: 552kcals
Fat: 15.1g (2.6g saturated)
Protein: 28g
Carbohydrates: 73.1g (6.8g sugars)
Fibre: 6.1g
Salt: 2.6g

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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

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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.

Recipe from April 2023 Issue

Nutrition

Nutrition: per serving

Calories: 552kcals
Fat: 15.1g (2.6g saturated)
Protein: 28g
Carbohydrates: 73.1g (6.8g sugars)
Fibre: 6.1g
Salt: 2.6g

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.