Green tea noodles with pan-fried salmon and roasted beetroot soy ginger vinaigrette


  • Bring a large pot of water to a boil for the green tea noodle.
  • Lightly season the salmon with salt and pepper.
  • Heat oil in a skillet over medium high and cook approx. 1 minute per side or until golden brown.
  • Remove from heat and let it rest aside.
  • Cook green tea noodle according to the package directions.
  • Meanwhile, whisk ginger, beetroot juice, soy sauce, lemon juice and olive oil in a small mixing bowl.
  • Rinse the noodles under cold running water and squeeze out excess water.
  • Place the noodles and salmon on a serving plate and drizzle the beetroot soy ginger vinaigrette.
  • Level: Easy


  • Salmon, cut into cubes 80 gr
  • Salt to taste
  • White pepper to taste
  • Vegetable oil 30 ml
  • O’Food Green Tea Noodles 80 gr
  • Fresh ginger, minced 10 gr
  • Roasted beetroot juice 20 ml
  • O’Food Naturally Brewed Soy Sauce 15 ml
  • Lemon juice 5 ml
  • Extra virgin olive oil 25 ml