Asian stir-fry with fresh shitake mushrooms and salmon

Ingredients for 2 servings:

• 1 stalk(s) leek
• 1 clove(s) garlic
• 1 large carrot(s)
• 100 g mushrooms (shitake) fresh
• 200 g salmon fillet(s)
• Lemon juice, for marinating
• 50 ml soy sauce
• 1 dashes of oyster sauce
• 100 ml water
• 3 tbsp sunflower oil
• 250 g noodles (stir-fry noodles, instant)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the shitake mushrooms into bite-sized pieces and marinate for about 10 minutes with the lemon juice and soy sauce. Clean and wash the carrot and leek, peel the garlic clove, pat the fish dry and cut into bite-sized pieces, cut the carrot into 3 cm long sticks (about the size of matchsticks), halve the leek and slice thinly, and finely chop the garlic. Heat the oil in a wok, add the carrot sticks, finely chopped leek, and finely chopped garlic clove, and fry in the hot oil for about 3-4 minutes, stirring frequently. Then add the shitake mushrooms with the marinade, pour in the water, then add the fish pieces and noodles, stir everything, and simmer with the lid closed over medium heat until the noodles are tender (3-4 minutes). Season with oyster sauce to taste. Salt is not necessary, as both sauces are salty enough.