Rice noodle bowl with salmon

Ingredients for 4 servings:

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

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the salmon, pat dry, and cut into small cubes. Grate the ginger and mix with 2 tablespoons of sesame oil, soy sauce, hoisin sauce, sambal oelek, and honey. Toss the salmon with half of the marinade and let it stand for at least 4 hours. Clean the snow peas and finely slice the spring onions. Separate the broccoli into florets and wash. Peel and finely chop the garlic. Pour boiling water over the noodles until completely covered and let stand for about 10 minutes. Drain and set aside, covered. Add the salmon and the marinade to a deep pan or wok and fry briefly on all sides. Transfer to a bowl and cover. Heat the remaining sesame oil in the same pan. Fry the garlic and all the vegetables for 5-10 minutes. Season well with salt and pepper and deglaze with the remaining marinade. Let it simmer for about 5 minutes. Remove the pan from the heat and carefully fold in the rice noodles, salmon and sesame seeds.