Set a large saucepan over a medium heat and toast the peppercorns for 1-2 mins until fragrant, then lightly crush using a pestle and mortar or use the end of a rolling pin and a sturdy bowl. Mix with the sesame oil, tahini, Chinese five-spice, garlic, sugar, soy, vinegar and chilli flakes.

In the same saucepan, add the noodles, pour over boiling water and cook following pack instructions. Add the pak choi and broccoli for the final 2 mins, then drain, reserving a mugful of the cooking water. Mix in the tahini sauce and a decent splash of the reserved cooking water and give it a good stir to coat. Flake in the smoked mackerel and gently fold in, season to taste and serve.