Mackerel noodles

Cut the lettuce leaves from the crop, but leave them whole. Remove the leaves through hot water so that they become slightly smoother and place them next to each other on the work surface.

Prepare the noodles according to the instructions on the packaging.

Heat the wok oil and fry the leek, carrot and bamboo 3-4 minutes. Put the bean sprouts and mackerel through.

Spoon the fish-vegetable mixture through the noodles and season with salt.

Divide the mixture over the salad leaves, roll up and place the rolls on a plate.

Tasty with chili sauce.