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🍽️ Band Noodles with Salmon and Endive Sauce

478 kcal · 30 min · 4 servings

Ingredients

• Salt
• 200 g salmon fillet (frozen)
• 250 g chicory (2 chicory)
• 200 g organic orange (1 organic orange)
• 1 tbsp rapeseed oil
• 1 tsp flour
• 150 ml milk (1.5% fat)
• pepper
• 120 g band noodles
• 1 tbsp sour cream (10% fat)

Instructions

1. 1. Bring a pot of plenty of salted water to a boil for the noodles. Cut the frozen salmon fillet with a sharp large knife into approximately 2x2 cm cubes.
2. 2. Clean the endive, wash it and halve it. Cut out the core from each half and slice the halves into thin slices.
3. 3. Wash the orange, dry it and grate the zest finely. Halve the orange and squeeze out the juice.
4. 4. Heat the oil in a deep pan and sweat the endive in it for 1-2 minutes over medium heat.
5. 5. Dust the flour over it and pour in the milk. Stir in salt, pepper and the orange zest. Cook everything covered over low heat for 5 minutes.
6. 6. Cook the band noodles in the boiling salted water according to package instructions until al dente.
7. 7. Fold in the orange juice, sour cream and salmon cubes into the endive. Let them cook through over low heat for a further 3-4 minutes. (If necessary, add a little more water.) Season with salt and pepper.
8. 8. Drain the noodles, let them drip dry and serve with the salmon and endive sauce.

Nutrition per serving

• kcal: 478
• Protein: 30 g · Fett/Fat: 14 g · Carbs: 54 g