Za'atar-Rubbed Anchovy with Jalapeño Pepper and Cucumber

Tender anchovy paired with jalapeño pepper and cucumber and rice noodles, finished with dill and rosemary and a hit of ground ginger. 1. Pat the anchovy dry and season with sea salt, ground ginger. 2. Heat margarine in a heavy pan and pan-fry the anchovy until it develops a deep golden crust, about 14 minutes. 3. Add jalapeño pepper and cucumber to the pan and cook until just tender, stirring in dill and rosemary for fragrance. 4. Cook the rice noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sriracha sauce before serving hot.