Although this recipe calls for quite a few ingredients, it’s actually very quick to make and is a great healthy mid week supper.
Glass Noodle Salad
100g glass noodles
30g unsalted peanuts or cashew nuts
1 carrot, scrubbed and sliced into fine matchsticks
100g red or white cabbage, finely shredded
½ cucumber peeled and sliced into fine matchsticks
100g radishes, scrubbed and finely sliced
A handful mint, shredded
3 tbsp groundnut oil
2 thumb-sized pieces of ginger, peeled and sliced into fine matchsticks
2 red chillis, deseeded and finely sliced
2½ tbsp palm sugar or soft light brown sugar
4 tbsp tamari or soy sauce
4 tbsp lime juice
Cover the noodles with boiling water and leave to stand until softened but still holding their shape.
Blanch the mangetout in boiling water for a minute then refresh under cool water and drain well. Cut in half lengthwise. Mix the noodles and the peas with the rest of the prepared vegetables.
Mix the ingredients for the dressing and taste to make sure the balance of flavours is right.
2 salmon fillets
4-5 tbsp dark soy sauce
1 limes, zest and juice
1 small chilli
2 tbsp maple syrup
1 fat garlic clove, finely chopped
1 chunk of ginger, finely chopped
bunch of coriander, chopped
1 tbsp sesame oil
extra lime juice
Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.
Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.
Cover the salmon in the sauce and marinade for between 1 and 4 hours.
Heat some oil in a frying pan and fry the salmon for about 2 minutes on each side.
Serve the salmon on a bed of glass noodle salad with the dipping sauce. Chopped coriander can be sprinkled over as a garnish.