This dish tastes good and is also quick to make. If you get leftovers, it tastes good in the lunch box the next day. This recipe is enough for 4 people.
600 g salmon fillet
2 ss soyasaus
150 g sukkererter
1 bunt vårløk
2 røde chilier
200 g eggnudler
1 handful of cashews
1 bunt koriander
8 ts sesamolje
4 ss peanøttsmør
2 ss revet ingefær
The juice of 2 limes
6 tbsp soy sauce
4 tablespoons ketap manis (sweet soy sauce)
Stir together the ingredients for the sauce.
Divide the sugar peas into four at an angle. Finely chop the spring onion and finely chop the chili.
Prepare the noodles as described on the package.
Put the salmon in an ovenproof dish, sprinkled with oil. Season it with pepper and drizzle over two tablespoons of soy sauce. Bake the salmon in the oven at 180 degrees for 10 minutes, the salmon should not be completely cooked through.
Fry spring onions and chili in a little oil over high heat while stirring. Add the sugar peas and continue to fry for 1 minute. Put the noodles in a bowl and mix in two thirds of the sauce, the vegetables and the salmon (flake it into smaller pieces). Sprinkle over chopped coriander and cashew, serve the rest of the sauce next to it.