Crispy Asian rice noodle salad with fried tilapia

Recipe courtesy of Martin Schreiner 

1. For the marinade, peel the ginger with a spoon and chop with a knife. Mix with all the other ingredients of the marinade in a mixing cup with a blender. 
2. Cook the rice noodles in hot water according to package directions and then rinse with cold water. 
3. Cut the ends off the sugar snap peas and cut them in half. Peel the carrot and cut into strips. Remove the ends from the baby broccoli and the lettuce hearts. Cut the lettuce hearts into coarse strips. 
4. Season the tilapia loins with a little salt and fry in a pan with sesame oil for about 2-3 minutes on both sides until golden brown. 
5. After removing the tilapia fillets, sauté the vegetables in the same pan over medium heat. Start with the baby broccoli, then add the carrot strips, snap peas and bean sprouts. Finally, when the vegetables are somewhat cooked but still crunchy after about 4 minutes, add the sliced lettuce hearts. 
6. In a bowl, mix the rice noodles with the vegetables and marinade and garnish with fresh coriander leaves. Serve with the fried tilapia fillets.