Ingredients
Equipment
Method
- Start by cooking the rice noodles according to the package instructions. Once done, drain and rinse them under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cooked noodles with lemon juice, soy sauce, and a pinch of salt. Toss well and set aside.
- Heat the olive oil in a frying pan over medium heat. Season the cod fillets with salt and black pepper on both sides. Place the cod in the hot pan, cooking each side for about 4-5 minutes, or until the fish flakes easily with a fork. Remove from heat and let rest for 5 minutes.
- In the same frying pan, quickly sauté the julienned carrots for about 2-3 minutes until they are slightly tender but still crisp.
- To assemble, in a large bowl, layer the dressed noodles, followed by the sautéed carrots, fresh spinach, and the cooked cod cut into chunks.
- Drizzle the tahini over the top and garnish with fresh mint. Serve immediately, with additional tahini on the side if desired.
Nutrition
Notes
This dish is wonderfully adaptable! If you prefer, substitute the cod with other fish like salmon or even tofu for a vegetarian option. For a bit more heat, add sliced chilies or a splash of hot sauce. To store, keep leftovers in an airtight container in the fridge for up to 2 days; simply reheat gently in a pan to enjoy. Don't hesitate to get creative and throw in any veggies you love – this salad bowl is all about making it your own!