- 200 g of japanese soy noddles
- 200 g of salmon
- 50 g of bean sprouts
- ½ white cabbage
- 1 carrot
- 7 cl of soy sauce
- 3 tablespoons of sesame oil
Cook the noodles according to cooking instructions on the package. Drain and rinse under cold water and reserve.
Peel and cut into julienne carrots and the cabbage into strips and set aside.
Cut salmon into cubes and set aside.
Heat a wok over high heat, put the sesame oil, bean sprouts, vegetables and salmon and cook, stirring gently to not break the salmon.
Add soy sauce and noodles and cook 3 minutes, stirring occasionally.
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