Noodle Passport Pockets

Noodle Passport Pockets
AI

Ingredients

  • 100 g rice vermicelli (rice noodles)
  • 1 small can (120 g) smoked mackerel in olive oil, flaked
  • 60 g frozen edamame (shelled) — thawed
  • 1 medium carrot, julienned (~80 g)
  • 4–5 radishes, thinly sliced
  • 8 large lettuce leaves (butter or romaine) for pockets
  • 1 small bunch fresh cilantro, leaves chopped (about 10 g)
  • 1 lime, cut into wedges
  • olive oil, salt, pepper

Steps

  1. Boil 500 ml water in a small pot. Remove from heat, add rice noodles and soak 3–4 minutes until tender. Drain and rinse under cold water to stop cooking; drain well and toss with 1 tsp olive oil and a pinch of salt to prevent sticking.
  2. While noodles soak, flake the smoked mackerel into bite-sized pieces, removing any skin or bones if desired. Place in a bowl and season lightly with black pepper.
  3. Combine drained noodles, edamame, julienned carrot, sliced radish and chopped cilantro in a mixing bowl. Gently fold in the flaked mackerel, keeping some larger pieces for texture.
  4. Taste and adjust: squeeze half the lime over the mixture, add a drizzle (1 tsp) of the mackerel oil or olive oil, and a small pinch of salt if needed. Toss gently.
  5. To serve, lay out the lettuce leaves like small bowls. Divide the noodle mix into 4–6 pockets (2–3 leaves per serving for 1–2 people). Garnish with extra cilantro and lime wedges on the side.
  6. Hostel Hack: If you have no strainer, lift the noodles with tongs or a fork and shake off water over the pot lid; place noodles in a bowl lined with a clean tea towel to absorb excess moisture.