For ➍200 g soba or rice noodles
½ broccoli in florets
100 g green asparagus
1 handful mangetout
400 g salmon, skinless
20 cl fresh orange juice
2 ts fish sauce
2 ts soy sauce
½ tbs sesame seeds (optional)
1 cm ginger, grated
½ chilli, deseeded, cut into rings
2 tbs sesame oil
2 cloves garlic
1 scallion, cut into strips
fresh coriander
Cook the noodles according to the directions on the package.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.
