Rice tagliatelle with salmon and avocado is an easy, light, and tasty first course with an oriental flavor. A complete dish with vegetables, pak choi, a variety of Chinese cabbage with a delicate and pleasant flavor.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Fusion
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz rice tagliatelle (gluten-free)
- 1 pak choi
- 7 oz salmon (carpaccio)
- 1 avocado
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (gluten-free)
- 1 tablespoon sesame seeds
- 1 clove garlic
- fresh ginger
Tools
- 1 Wok
- 1 Knife
- 1 Pot
Steps
Peel the avocado and cut it into cubes.
Remove the hard outer part of the pak choi, then cut it in half lengthwise and wash it well under running water.
Cut the pak choi with a knife into 1-1.5 inch pieces.
In the wok, add grated ginger, the clove of garlic in its skin, and oil. Heat and after a few minutes add the pak choi.
Cover with a lid and cook over high heat for 10 minutes.
Remove the lid, add the sesame seeds and deglaze with soy sauce, adjust the salt if necessary. Remove the garlic.
Bring water to a boil in a large pot.
Add the rice tagliatelle and cook for two minutes.
Turn off the heat and leave the pasta in the water until it becomes soft.
Drain the pasta and rinse it under cold running water to cool it down.
Put it in the wok and mix it with the pak choi.
Add the salmon, avocado and serve with a sprinkle of sesame seeds.
Advice
Rice tagliatelle with salmon and avocado should be served warm, just with the heat of the pak choi.
Rice tagliatelle with salmon and avocado should be served warm, just with the heat of the pak choi.
Rice tagliatelle with salmon and avocado should be served warm, just with the heat of the pak choi.
Rice tagliatelle with salmon and avocado should be served warm, just with the heat of the pak choi.
Rice tagliatelle with salmon and avocado should be served warm, just with the heat of the pak choi.
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