Green asparagus with salmon and Thai noodles

Name: Green asparagus with salmon and Thai noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green asparagus; 320 g Thai rice noodles; 600 g Salmon fillet; 3 TABLESPOONS colourful peppercorns; 6 TABLESPOONS Soy sauce; 1 small chili pepper; 100 ml Coconut milk; 7-10 Tbsp Juice of 1 Asian lime; 5 Kafir lemon leaves; 1 TABLESPOON Oil; 7-10 Tbsp Asian chives and 1 Asian lime to garnish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green asparagus
320 g Thai rice noodles
600 g Salmon fillet
3 TABLESPOONS colourful peppercorns
6 TABLESPOONS Soy sauce
1 small chili pepper
100 ml Coconut milk
7-10 Tbsp Juice of 1 Asian lime
5 Kafir lemon leaves
1 TABLESPOON Oil
7-10 Tbsp Asian chives and 1 Asian lime to garnish

Directions

1
Wash the asparagus, cut off the woody ends. Cut asparagus into diagonal pieces. Cook in plenty of boiling salted water for 5-6 minutes. Cook pasta in plenty of boiling salted water for 4 minutes. Wash salmon, dab dry and cut into 12 pieces.
2
Coarsely crush the peppercorns in a mortar. Roll fish in it and drizzle with 1 tablespoon of soy sauce. Cut the chilli pepper lengthwise, scrape out the seeds. Cut the pod into fine rings. Boil up the chilli rings, coconut milk, lime juice, remaining soy sauce and lemon leaves. Remove the lemon leaves. Heat the oil in a wok or large frying pan. Sauté the salmon for about 2 minutes, turning once. Take out and keep warm. Add the asparagus pieces, pasta and coconut sauce to the wok and heat while stirring.
3
Remove the lemon leaves. Heat the oil in a wok or large frying pan. Sauté the salmon for about 2 minutes, turning once. Take out and keep warm. Add the asparagus pieces, pasta and coconut sauce to the wok and heat while stirring. Carefully fold in the salmon. Garnish with Asian chives and lime