- Noodles 250 grams
- Salmon 250 grams
- Carrots 1
- Zucchini 1
- Spring onion 1
- Lime 1
- fresh ginger root 1
- black sesame seeds as much as is needed
- Soy sauce as much as is needed
- Peanut oil as much as is needed
- Salt as much as is needed • 1 kcal
Noodles with salmon tartare and vegetables are a balanced and tasty first course that draws inspiration from the Asian culinary tradition. The typical Chinese noodles are boiled in boiling water and then quickly sautéed in a pan with lightly blanched vegetables to keep all their crunchiness and their bright color. A fragrant and refined preparation, thanks to the addition of lime and fresh ginger root, finally garnished with a salmon tartare and a drop of soy sauce; perfect to amaze friends and relatives with a touch of exoticism and creativity during a pleasant dinner on the terrace.
How to prepare noodles with salmon tartare and vegetables
Clean the zucchini, carrots and spring onion, rinse them under cold running water and cut them into sticks using a sharp knife (1).
Take the cold salmon fillet from the refrigerator and cut it into cubes about 1 cm large (2).
Heat a little oil in a non-stick pan, add the vegetables and sauté them quickly over high heat (3). Salt lightly and add some grated fresh ginger.
Meanwhile, immerse the noodles in boiling water for about 5 minutes, then drain and add them to the pan (4). Sauté and simmer with a drop of soy sauce, then turn off the flame and stir in the lime juice.
Distribute the hot noodles on individual plates and arrange a little tartare on top of each one (5).
Add another drizzle of soy sauce, sprinkle with sesame seeds and serve immediately (6).
The noodles with salmon tartare and vegetables can be preserved in the refrigerator for a maximum of 1 day, closed in a special container with an airtight seal.