Salmon and Yakisoba

Ingredients for 4 servings:

• 300 g noodles (Japanese noodles of your choice, e.g. soba)
• 300 g vegetables of your choice, e.g. broccoli, zucchini, carrots, baby corn, pak choi, spinach
• 2 spring onions
• 1 garlic clove(s)
• salt and pepper
• 4 salmon fillets
• 2 tbsp marinade, homemade of your choice, e.g. based on soy sauce or lemon juice
• Sesame, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the salmon and dry it with a paper towel. Heat a pan with neutral-tasting oil over medium heat, add garlic until the garlic has flavored the oil, then remove from the pan. Add the spring onions and any vegetables that need more cooking time and fry. Cook the noodles in hot water for a little less time than the package indicates. The Japanese, of course, use soba noodles, but use whatever you like, just not Italian pasta. Add 1 1/2 tablespoons of the pasta water to the pan; this prevents the vegetables from burning and allows them to cook a little faster. Then add the noodles to the pan along with any vegetables that don’t need as long to cook, such as bok choy and spinach. Reduce the heat and season with salt and pepper to taste. Heat a little oil in another pan. Fry the salmon on both sides. It should still be slightly translucent in the center. Arrange the yakisoba on a plate and add the salmon, if desired. Brush the salmon with the marinade and sprinkle sesame seeds on top if desired.