Soba noodle salad and salmon

Ingredients for 2 servings:

• 125 g soba noodles
• 150 g sugar snap peas
• 3 small mini cucumbers
• 3 spring onions
• 1 avocado(s)
• 2 salmon fillets
• n. B. Salt
• e.g. pepper, preferably Szechuan pepper
• Oil for frying
• 2 tbsp sesame seeds, light
• 1 lime(s), the juice
• 1 tsp vinegar, approx. E.g. rice vinegar or Condimento Bianco
• 1 tbsp soy sauce, approx.
• 1 tbsp sesame oil
• 1 tsp ginger root, grated
• ½ tsp sugar, approx.
• 1 pinch(s) of Szechuan pepper
• 6 mint leaves, approx., plus some for sprinkling
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with cucumber, spring onions and sugar snap peas

Chop the mint and grate the ginger. Mix all the dressing ingredients well in a shaker. Start with 2 tablespoons of lime juice, then add more to taste later. Clean and halve the snow peas and finely slice 2-3 spring onions. Slice the cucumbers. Cook the soba noodles according to the package instructions. 2 minutes before the end of the cooking time, add the snow peas and blanch in the pasta water. Drain in a sieve and rinse well with cold water. Place the noodles, cucumbers, and spring onions in a bowl. Season the dressing again, add it, and mix everything well. Rinse the salmon, pat dry, and season with salt. Heat a little oil in a non-stick pan and fry the salmon fillet for 6-8 minutes. Meanwhile, divide the noodles between plates. Cut the avocado into bite-sized pieces and place on top of the noodles. Sprinkle with sliced ​​mint leaves if desired and serve with the fried salmon.