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🍝 Lachs wrapped in Asian noodles

663 kcal · 30 min · 4 servings

Ingredients

• 300 g Chinese egg noodles (Mie noodles)
• 1 stalk leek
• 1 chili pepper
• 1 handful cilantro leaves (5 g)
• 4 salmon fillets (125 g each)
• 4 tbsp sesame oil
• 250 g frozen peas (thawed)
• salt
• pepper
• 1 lime

Instructions

1. 1. Place the noodles in a bowl and cover with hot water. Let them soak for 8 to 10 minutes until they are soft but still firm to the bite.
2. 2. Meanwhile, cut out four large squares (approx. 20 x 20 cm) of baking paper and set them aside. Clean the leek, wash it, slice it into thin rings, and shake it dry.
3. 3. Cut the chili pepper in half lengthwise, remove the seeds, wash it, and chop it finely. Wash the coriander leaves and shake them dry. Rinse the salmon fillets and pat them dry with a kitchen towel.
4. 4. Drain the noodles, let them drain well, and mix them with 2 tablespoons of sesame oil. Divide the noodles evenly among the four pieces of baking paper. Add the leek and peas on top, and place one piece of fish on each portion.
5. 5. Sprinkle the chili pieces over the top and season with salt and pepper. Close the paper into a packet and place it on a baking sheet. Bake the packets in the preheated oven at 200 °C (convection 180 °C; gas: mark 3) for 15 to 20 minutes.
6. 6. Remove the packets from the oven, place them on plates, and open the paper. Drizzle each packet with 1 teaspoon of sesame oil. Wash the lime, cut it into wedges, and serve alongside. Garnish with the coriander leaves.

Nutrition per serving

• kcal: 663
• Protein: 41 g · Fett/Fat: 27 g · Carbs: 63 g