Ingredients

• 2 + 1 tablespoons olive oil, divided 
• 1/2 onion, sliced 
• 1/2 red bell pepper, sliced 
• 1/2 zucchini, sliced 
• 6 ounces white mushrooms, sliced 
• 3 cloves garlic, minced 
• 1 fresh red serrano pepper, finely chopped 
• 1 1/2 teaspoons garam masala 
• 1 teaspoon cumin 
• 1/2 teaspoon ground coriander 
• 2 tablespoons soy sauce 
• 1 Tablespoon sweet chili sauce 
• 2 teaspoons balsamic vinegar 
• 2 teaspoons fish sauce 
• 1 teaspoon sesame oil 
• 1/2 lemon, juiced 
• 1 Tablespoon unsalted butter 
• 2 salmon filets 
• 4 ounces dried rice noodles 

Optional Ingredients

• Chopped green onion 
• Sesame seeds 

Procedure

1. Heat 2 tablespoons of the olive oil in a large frying pan on medium heat. 
2. Fry the onion and pepper until softened, about 6 minutes. 
3. Add the zucchini and mushroom and fry until softened, about another 5 minutes. 
4. Add the garlic and serrano pepper and cook for another minute, stirring constantly. 
5. Add the garam masala, cumin, and ground coriander. Stir well and cook for 2 minutes. 
6. Add the soy sauce, sweet chili sauce, balsamic vinegar, fish sauce, sesame oil, and lemon juice. Stir and cook for another 2 minutes. Leave on a low heat to keep the vegetables warm. 
7. Heat the remaining tablespoon of oil and the butter in another frying pan on medium heat. 
8. Fry the salmon for about 4 minutes on each side, until cooked through. 
9. Meanwhile, soak the noodles in boiling water for 4 minutes, or per the packet instructions. 
10. Drain the noodles. 
11. Split the noodles between 2 bowls. 
12. Spoon over the stir-fried vegetables. 
13. Place the salmon filets on top. 
14. Garnish with some chopped green onion and sesame seeds, if desired, and serve.