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Description

This Asian glass noodle salmon pan is a real treat and super quick to prepare! The combination of tender glass noodles, crunchy sugar snap peas and juicy salmon in a spicy soy sauce-honey marinade is simply irresistible. I love to make it when I need something quick, but still want something special on the table. The slight spiciness of the chili harmonises perfectly with the sweetness of the honey and the fresh coriander. A great dish for everyday life or for guests!

Ingredients (11 ingredients)

Preparation (7 steps)

Prepare marinade

Thermomix® Setting

10 sec/Speed 3

Put 80 ml soy sauce, 2 tsp liquid honey, 1 pinch ground ginger and 1 tbsp vinegar into the mixing bowl and stir for 10 sec./level 3. Rinse the salmon fillets and pat dry.

Marinate salmon

Turn the salmon fillets in the prepared soy sauce mixture and let them steep briefly. Meanwhile, wash the sugar snap peas and wash the chilies and cut into rings.

Sauté sugar snap peas and chili

Heat 2 tbsp oil in a pan. Sauté the chili rings and sugar snap peas in it for about 2 minutes, then remove from the pan and set aside.

Sear salmon

Lightly pat the marinated salmon fillets dry and sear them in the same pan with 2 tbsp oil for 3–4 minutes on all sides. Then remove and keep warm.

Prepare glass noodles

Cook 250 g broad glass noodles according to the package instructions, drain and rinse with cold water.

Mix noodles and vegetables

Add the drained glass noodles to the sugar snap peas and chilies in the pan and mix. Deglaze with the remaining soy sauce mixture and 120 ml vegetable broth and bring to a boil briefly.

Arrange

Wash, shake dry and pluck 4 sprigs of coriander into smaller pieces. Arrange the glass noodle pan on plates and garnish with the fried salmon and fresh coriander.