Noodles with salmon
5 spring onions
2 cloves garlic
1 pok choi (Asian vegetable)
approximately 3 cm ginger
2 large tablespoon Tom Yum soup paste
1 l. vegetable broth
1 large handful fresh coriander
1 pack of noodles
salt and pepper
250 g salmon, diced
Put noodles in ice-cold water.
Chop spring onions in coarse pieces
Cut carrots into julienne and chop the garlic, lemon grass, ginger and chilli very finely.
Heat on full burn olive oil in a wok pan.
Add the chilli, garlic, lemon grass, ginger and 2 large tablespoon of Tom Yum paste.
Fry for a few minutes
Add the spring onions and carrot strips.
Toss it and make sure the paste is dissolved completely.
Add broth and let simmer 10-15 minutes.
Sprinkle sesame seeds on salmon pieces and fry them in a pan with olive oil
Add the noodles into the sauce and simmer 2-3 minutes.
Add pok choi and broccoli (which is cut into coarse pieces)
Sprinkle a large handful of chopped fresh cilantro over the dish and serve with the fried salmon chunks.