Ingredients

  • Serves 3-4 people
  • For the Main:

    250g salmon fillet (deboned preferred) 

    100g glass / cellophane noodles (sotanghon)

    100g thin celery (sliced)

    200g thick bok choy (pechay) (sliced).

    200g carrot (julienned)

    150g onion (medium diced)

    40ml olive oil or cooking oil of choice

    30g black pepper

    30g white pepper

    1 tsp salt

    1 cube (4g) chicken bouillon cube

    1 tbsp sesame oil

     

  • For the teriyaki sauce:

    300ml water

    300ml soy sauce

    30ml fish sauce

    30g brown sugar

    8 (40g) cloves garlic (minced or grated)

    15g garlic (grated)

    10g chili flakes

    5g chili powder

     

  • For the garnishing:

    80g fresh green and red chili peppers (chilies)

    60g fresh coriander/cilantro

    50g fresh scallion/green onion

    30g toasted sesame seeds

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Recipe Courtesy of
Matthias Rhoads

Salmon Sotanghon (Salmon Glass Noodles)

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Holy Week is a time of family and reflection, and during the season of Lent, Christians abstain from eating meat. However, that doesn’t mean that you can’t have good food. Here, I have a meat-free noodle dish which features a baked salmon fillet coated in a Japanese-inspired sweet and spicy teriyaki sauce. Full of rich, healthy fats that are great for your brain and bone function, the perfectly seasoned salmon is served over sotanghon, a type of glass noodles commonly found in Filipino cuisine, and garnished with coriander, chili peppers, green onions and toasted sesame seeds to make the ultimate comfort food that will instantly lift your spirits.
  • Easy
  • 20 min
  • 30 min
  • 15 min
  • 2 steps
  • 23 Ingredients
  • Easy
  • 2 steps
  • 23 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the teriyaki sauce

    • Combine all ingredients listed above for teriyaki in a bowl.
    • Whisk thoroughly then place salmon into sauce for 15 minutes in a cool place or fridge.


  2. Bake seasoned salmon

    • Pre-heat oven to 200C.
    • Place salmon and sauce into a deep pan made for your oven. 
    • Evenly sprinkle ground black pepper and white pepper and salt onto the surface of salmon fillet. 
    • Place into oven when oven reaches 200C.
    • After 8-10 minutes, carefully remove pan and set aside. Be careful not to spill the sauce. 


  3. Stir-fry the sotanghon (glass / cellophane noodles)

    • Heat up your olive oil then stir in the diced onions, cooking then on medium heat, 
    • Toss in the carrots after 4 minutes. Onions should be getting softer by now.
    • After approximately 8 minutes, lower the heat and add in celery and bok choy (pechay), 
    • Lower the heat to avoid overcooking the vegetables which makes them bitter.
    • Pour in the teriyaki sauce from the baked salmon pan.
    • Add 500-600ml of water.  
    • Add chicken bouillon cube. 
    • Add in the glass / cellophane noodles (sotanghon).
    • Add a tablespoon of sesame oil.
    • Toss and mix well to get all the ingredients evenly distributed.
    • Cook for 5 minutes on a low boil.

    Matthias' Tips:

    For a soupier version, reduce the amount of glass / cellophane noodles (sotanghon) used. 

    --

    Alternative serving options: 

    Mash the salmon fillet into large flakes and mix into the noodles, or 

    Rest a small slab of the salmon fillet on top of the noodles 



Garnish and Serve!

Place salmon fillet on a plate. Place cooked glass noodles on the side.  Top them off with scallion, green and red chili, and coriander.  And serve.

Garnish and Serve!
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    Ingredients
    • Serves 3-4 people
    • For the Main:

      250g salmon fillet (deboned preferred) 

      100g glass / cellophane noodles (sotanghon)

      100g thin celery (sliced)

      200g thick bok choy (pechay) (sliced).

      200g carrot (julienned)

      150g onion (medium diced)

      40ml olive oil or cooking oil of choice

      30g black pepper

      30g white pepper

      1 tsp salt

      1 cube (4g) chicken bouillon cube

      1 tbsp sesame oil

       

    • For the teriyaki sauce:

      300ml water

      300ml soy sauce

      30ml fish sauce

      30g brown sugar

      8 (40g) cloves garlic (minced or grated)

      15g garlic (grated)

      10g chili flakes

      5g chili powder

       

    • For the garnishing:

      80g fresh green and red chili peppers (chilies)

      60g fresh coriander/cilantro

      50g fresh scallion/green onion

      30g toasted sesame seeds

    Nutrition
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