Noodles with endive, fried salmon and lime

Name: noodles with endive, fried salmon and lime
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g Mihoen; 300 g fresh salmon fillet; 1 el shichimi togarashi; 1 lime cleaned up; 350 g fresh green asparagus; 1 el sushi ginger; 1 el peanut oil; 3 el soy sauce; 400 g cut endive

Salmon, endive and asparagus with noodles.

Ingredients

Directions

Prepare the noodles according to the instructions on the packaging. Drain, rinse under cold running water and drain well.
Meanwhile sprinkle the salmon around with the shichimi togarashi.
Heat a frying pan with non-stick coating without oil or butter and fry the salmon in 8 min. Over medium heat almost until done, turn halfway.
Leave covered under aluminum foil for 5 minutes. Meanwhile, squeeze out half of the lime and cut the rest into slices.
Remove the woody bottom of the asparagus and cut the asparagus into 2 cm pieces. Slice the ginger.
Heat the oil in a stir-frying pan and the asparagus for 3 minutes while on a high heat. Add the ginger, soy sauce and endive and cook for 2 minutes.
Add the noodles to the vegetable mixture and warm for 2 minutes. Season with 1 tbsp lime juice.
Break the salmon into pieces and divide the lime slices over the noodles.