Autumn Wok

For the autumn wok, soak the autumn trumpets in a little water.

Coarsely grate the pumpkin, cut the peppers and onions into strips. Finely chop the garlic. Wash the orange, grate the peel and squeeze out the juice. Mix orange juice with the soy sauce, maple syrup and cornstarch. Prepare instant noodles according to package directions.

Heat peanut oil in a skillet. Rinse salmon trout fillets, pat dry, salt on both sides and place skin side down in pan. Fry until skin is crispy and fish flesh no longer appears glazed (4-5 minutes).

Heat peanut oil in wok and sauté onions and peanuts, add autumn trumpets with soaking water, garlic, squash and bell bell pepper, mix and steam closed for 5 minutes. Pour the orange juice-soy mixture, add ginger and boil once. Cut the finished fish fillets into strips and mix with the grated orange peel and the finished noodles with the vegetables.

Serve the autumn wok.

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