Pan-fried salmon over rice noodles with cabbage

I've been obsessed with rice noodles ever since I found them on amazon for £1.30. They're so good and go really well with seafood. This recipe is ready under 25 minutes, perfect for week night dinners!

Ingredients

4 salmon fillets

• 4 salmon fillets

• 1 tbsp soy sauce

• 1-1 ½ inch ginger, grated and minced

• 2 garlic gloves, peeled and minced

• ½ tsp sugar

• 1 red chili, deseeded and finely chopped

• 1 lime, juice

• 1 tsp sesame oil

• 1 1/2 tbsp olive oil (for cooking)

Rice noodles

• 1 ½ tbsp olive oil

• 2 garlic cloves, minced

• 1-inch ginger, grated and minced

• 1/8-¼ head of purple cabbage, sliced

• 1/8-1/4 head of white cabbage, sliced

• ¼ cup green onion, finely sliced

• 1 cup beans sprouts

• 10-12 mushrooms, finely sliced

• 2 tbsp sesame oil

• ½ pack rice noodles (if it’s a large pack, maybe 1/4 pack) or 1 pack fresh egg noodles

• ¼ cup soy sauce (or more, depending on your preference)

Directions

Salmon

1. Marinate salmon (with all ingredients except olive oil) in a large bowl and leave it to sit for 10 minutes at room temperature.

2. Heat 1 ½ tbsp olive oil in a large pan over medium-high heat.

3. Place salmon fillets and cook for 4-5 minutes on each side, or until cooked through.

4. Serve with noodles, rice, or stir-fry vegetables

Rice noodles

1. Heat tbsp of olive oil in a large pan over medium high heat.

2. Once hot, add garlic, ginger, cabbage, green onion, bean sprouts, and mushroom.

3. Stir to combine, add 2 tbsp sesame oil and sauté for 5 minutes, until vegetables soften.

4. Once combined, add the noodles (pre-cooked) and soy sauce, and stir to combine.

5. Cook for 3-4 minutes and combine well.