Rice noodles with asparagus and marinated salmon cubes

Ingredients for 4 servings:

• 1 kg white asparagus
• 250 g noodles (Thai rice noodles)
• Salt
• 500 g salmon fillet(s), frozen or fresh
• 3 tbsp pepper, whole
• 4 tbsp soy sauce
• 10 kaffir lime leaves (can be omitted)
• 200 ml coconut milk, creamy
• 4 tbsp rice wine (Mirin)
• 1 lime(s), the juice
• 4 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus, cut into pieces, and cook in salted water for about 10-15 minutes. Add the rice noodles and cook for about 2-3 minutes. Drain. Dice the salmon and crush the peppercorns in a mortar. Toss the fish in the mixture and drizzle with 1 tablespoon of soy sauce. Finely slice the kaffir lemon leaves and mix with the coconut milk, mirin, lime juice, and the remaining soy sauce. Heat the oil in a wok or frying pan and cook the salmon, stirring occasionally. Remove the salmon and keep warm. Add the asparagus, noodles, and coconut milk mixture to the wok and stir frequently. Serve with the salmon.