Oriental poké bowl with salmon

Cook the rice noodles al dente according to the instructions on the package. In the meantime, heat ¼ of the oil in a frying pan.

Season the salmon with a third of the soy sauce and some lemon juice. Smother the salmon covered in 4-6 minutes until tender.

Heat the remaining oil in a stirring spoon and stir-fry vegetables with ginger and sambal. Bake the vegetables al dente in 4-6 minutes al dente. Season the vegetables with lemon juice and soy sauce.

Drain the rice noodles in a colander and spread over wide bowls. Spoon the salmon and vegetables in little mountains on the noodles. Place the drained mango slices and sprinkle the coriander in the middle.