Fried Rice Noodles with Salmon and Mint
Presenting a tasty recipe for rice noodles lovers, with salmon, crispy vegetables and mint, drizzled in a delicious Asian sauce based on soy sauce and topped off with a drop of roasted sesame oil. TASTY!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| SALMON | ||
| – salmon fillet | 2 | 4 |
| – lime | 1 | 1 |
| – cane sugar | 1 tbsp | 2 tbsp |
| – soy sauce | 3 tbsp | 6 tbsp |
| VEGETABLES | ||
| – coconut oil | 1 tbsp | 2 tbsp |
| – fresh ginger | 2 cm root | 4 cm root |
| – garlic | 2 cloves | 4 cloves |
| – red bell pepper | 1 small | 2 small |
| – string beans | 100 g | 200 g |
| – mint | 4 stalks | 8 stalks |
| – basil | 4 stalks | 8 stalks |
| – roasted sesameoil | 1 tbsp | 2 tbsp |
| DO PODANIA | ||
| – 5mm rice noodles | 200 g | 400 g |
| – white sesame seeds | 2 tbsp | 4 tbsp |
| – spring onions | 2 stalks | 4 stalks |
You will need
Salt, pepper, water, frying pan, large pot, grater.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 850.2 kJ | 3799.4 kJ |
| Energy | 204.0 kcal | 911.6 kcal |
| Fat | 9.0 g | 40.1 g |
| of which saturates | 2.7 g | 12.3 g |
| Carbohydrate | 21.5 g | 96.1 g |
| of which sugars | 3.5 g | 15.8 g |
| Added Sugar | 3.5 g | 15.8 g |
| Protein | 8.2 g | 36.5 g |
| Salt | 0.8 g | 3.8 g |
Recipe
1.
Cut the lime in half and squeeze out the juice. Prepare the salmon marinade, which will also be your sauce. In a deep plate or bowl, mix the soy sauce with 5 tbsp (10 tbsp) of lukewarm water, 1 tbsp (2 tbsp) of lime juice and the cane sugar. Remove the skin of the salmon and dice it about 2×2 cm, then add it to the marinade and leave it for at least 30 minutes.
2.
Wash the red bell peppers and cut them into medium-sized cubes. Wash the string beans, remove the ends and string them. Peel the ginger (it’s easiest to scrape the skin with a teaspoon) and grate it on a fine-mesh grater. Peel the garlic and cut into slices. Wash the mint and basil, dry with a paper towel and chop. Wash, dry and chop the green onions separately.
3.
In a dry, heated frying pan, roast the sesame seeds over medium heat for 2-3 minutes until they turn golden brown, shaking the pan repeatedly so as not to burn the seeds.
4.
Heat the coconut oil in a frying pan, add ginger, garlic and salmon (without the marinade).
Leave the marinade for later. Add the red bell peppers and string beans and sauté over medium heat for 5-7 minutes until the salmon is slightly tender. Then add the marinade and simmer it on low heat for around 10 minutes, shaking it over and over until the salmon is completely cooked and the green beans and red bell peppers are slightly soft, but still crispy.
5.
Place the rice noodles in a large pot and pour boiling water over it until it is completely covered. Put the pot on a slow fire, cover it and let it absorb the water for about 5 minutes, stirring occasionally. Then stir, drain the pasta, pour cold water and put it back into the pot. Pour in the marinade, add the roasted sesame seed oil, chopped herbs and mix.
6.
Arrange pasta with salmon and crispy vegetables on large flat plates.
Sprinkle with roasted sesame seeds and chopped green onions.
Enjoy your meal!
