Salmon package with seaweed and wholemeal noodles

Peel the ginger and grate. Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh finely.

Put the ginger and pepper together in a container and squeeze out the garlic. Mix in the soy sauce and sesame oil.

Cut the salmon into equal pieces. Heat a frying pan with non-stick coating on medium heat and fry the salmon fillets in brown for 3 minutes.

Remove from the pan but leave the remaining fat. Wet the nori a little and take each salmon fillet into 1 nori sheet.

Cut each pak choi in half lengthwise. Heat the sunflower oil in a large wok. Stir fry half of the ginger garlic mix 1 min.

Add the stump, add stir-fry 4 minutes and remove from the wok. Do not clean the wok.

Heat the frying pan with the salmon fat again and fry the salmon nori packs for 4-5 min. Repeat regularly.

Meanwhile, place the noodles in a large bowl and pour over the boiling water. Let it soak for 4 minutes and drain.

Heat the rest of the ginger mixture in the stir-fry stir-fry the noodles with the bean sprouts 3 min.

Divide the noodles over the large bowls. Divide the pak choi over the noodles. Cut each salmon package into 3 pieces and place on the noodles.