How to make
Heat a tablespoon of oil in a wok pan. Chop the spring onions and stew them in the fat. Clean the seeds from the green hot peppers and chop them finely. Add the sweet red peppers.
Add the carrots, cut into strips using a peeler. Season the vegetables with salt, black pepper and a pinch of chili. Add two handfuls of fresh cabbage, cut into thin strips. Leave the vegetables to sauté over moderate heat for a short while.
Pour boiling water over the rice noodles and cover the pot, so that they can soften. Pour 2 tbsp. soy sauce to the vegetables in the wok, stir and cook for a few more minutes. When the vegetables soften, remove the pan from the heat and add the noodles. Stir and set aside.
Clean the salmon fillet from the skin and bones. Place it in a tray lined with baking paper. Spread the fish with honey on both sides, drizzle with soy sauce and squeeze the juice of half an orange.
Scatter a few cloves of garlic (roughly chopped) in the tray.
Bake the salmon at 360°F (180°C) for 12-15 minutes. Serve the fillet in a deep bowl over a canapé of rice noodles with vegetables.
