Noodles with Japanese vegetables & teriyaki salmon

Ingredients

• Egg noodles: 1 'nest' per person
• 750 g skinless salmon fillet
• 500 g broccoli
• 400 g sugar snap peas
• 1 red onion
• 4 cloves garlic
• 2 tbsp sesame seeds
• olive oil
• sesame oil
• salt & pepper

Instructions

1. 1

   1. Put the ingredients for the teriyaki into a small saucepan and let it reduce a little. Cook the noodles according to the instructions. Then drain and toss with sesame oil.2. Trim the sugar snap peas and cut the broccoli into florets. Finely slice the onion and mince the garlic. Heat some olive oil in the frying pan and sweat the onion. Then add the garlic, fry briefly, and add the broccoli and peas. Cook for about 5 minutes.

2. 2

   3. Brush the salmon on both sides with the teriyaki sauce. Quickly pan-fry the salmon in the same pan you used for the vegetables. Do not overcook! Only the outside should be cooked; it's nice if the inside is still raw (cooking it too long makes the salmon dry).4. After the salmon, toast the sesame seeds briefly in the pan. Stir the remaining teriyaki sauce through the vegetables and roll the salmon in the sesame seeds. Put the noodles into deep bowls, top with the vegetables, and then place the salmon on top. Finish with some sesame seeds and a drizzle of sesame oil. Enjoy!