Rice Noodle Bowl with Salmon

Summary

Ingredients

• 250 g rice noodles, wide
• 400 g salmon fillet (s)
• 1 head broccoli
• 200 g suar snap peas
• 1 bunch spring onion (s)
• 2 cloves garlic)
• 1 tablespoon ginger
• 3 tablespoon sesame oil
• 70 ml soy sauce
• 120 ml hoisin sauce
• 3 teaspoons sambal oelek
• 1 tablespoon honey
• 1 tablespoon sesame seeds
• salt and pepper

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Instructions

1. Wash the salmon, pat dry and cut into small cubes.
2. Grate the ginger and mix with 2 tablespoons of sesame oil, soy sauce, hoisin sauce, sambal oelek and honey. Mix the salmon with half of the marinade and let it steep for at least 4 hours.
3. Clean the snow peas and cut the spring onions into fine rings. Divide the broccoli into florets and wash. Peel the garlic and chop in to fine slithers.
4. Pour boiling water over the noodles until they are completely covered and leave to stand for about 10 minutes. Drain and set aside, covered.
5. Put the salmon with the marinade in a high pan or wok and fry briefly on all sides. Place in a bowl and cover.
6. Heat the rest of the sesame oil in the same pan. Fry the garlic and all the vegetables in it for 5 to 10 minutes. Season well with salt and pepper and deglaze with the remaining marinade. Let it simmer for about 5 minutes.
7. Remove the pan from the heat and carefully fold in rice noodles, salmon and sesame seeds.