Chop roughlythe nuts.

Bring 3–4 liters of salted water (1 teaspoon of salt per liter) to the boil.

Clean and wash the spring onions and cut into thin rings.

Wash and clean the pakchoi and cut into strips.

Peel, wash and cut the carrots into strips.

Wash the coriander, shake dry and chop finely.

Mix with soy sauce, agave syrup and sesame oil.

Mix the carrots with 2 tablespoons of the sauce and spread on half a baking sheet.

Wash the salmon, pat dry, cut into approx.

2 cm wide slices, marinate with 4 tablespoons of sauce and spread on the other half of the tray.

Cook the salmon and carrots in the oven at 180 ° C for about 5 minutes.

Cook the noodles according to the instructions on the packet and add pakchoi just before the end of the cooking time.

Boil the egg for about 6 minutes until it is waxy, then peel and cut in half.

Mix the carrots, remaining sauce and lime juice into the pasta.

Sprinkle with nuts and spring onion rings.