Rice Ribbon Noodles with Salmon and Sun-Dried Tomatoes

Ingredients

• 300 g rice ribbon noodles
• Salt
• 2 tbsp peanut oil
• 100 g sun-dried tomatoes in oil
• 360 g salmon fillet
• 2 tbsp coriander seeds (15 g)
• 120 g capers
• 2 tbsp oyster sauce
• 2 tsp chili flakes
• 2 sprigs oregano

Instructions

1. 1.

   Cook noodles according to package instructions for 5 minutes in boiling salted water until al dente, drain, rinse with cold water, let dry and toss with 1 tbsp peanut oil.

2. 2.

   Drain tomatoes and chop finely. Wash salmon fillet, pat dry, cut into cubes. Coarsely crush coriander seeds. Halve capers.