Angel hair pasta cakes with salmon and lavender flavoured goat cheese

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50 g Angel hair pasta or japonese rice noodles
500 ml. water
2 tbsp vegetable oil
salt to taste

Preparation

Bring water and salt to boil. Place noodles in pot and stir around for 10 seconds. Drain noodles in a colander and rinse with cold water. Rinsing the noodles prevents them from cooking any further, and from sticking together. Set aside. Heat a 12-inch frying pan with oil, moving the pan around to distribute the oil. Add noodles to form a pancake. Fry noodles for 5 to 6 minutes.

Check every few minutes to see if noodles are turning brown. Flip and cook other side. Add a small amount of oil to the pan if the noodles stick to the bottom. Cook until bottom side is golden brown. Remove to platter.
Top with bites of roasted salmon, sprinkle with flavored lavender goat cheese and decorate with fresh oregano.

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