Teriyaki filets with glass noodle salad

Name: Teriyaki filets with glass noodle salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 2-3 TABLESPOONS Teriyaki or soy sauce (Japanese seasoning sauce); 100 g Glass noodles; 200 g frozen peas; 7-10 Tbsp Salt; 1 collar Spring onions; 2 red peppers; 3-4 Tbsp Lemon juice; 7-10 Tbsp Cayenne pepper; 1-2 TABLESPOONS Tomato Ketchup; 3-4 Tbsp Oil; 100 g Mushrooms; 7-10 Tbsp some chives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
2-3 TABLESPOONS Teriyaki or soy sauce (Japanese seasoning sauce)
100 g Glass noodles
200 g frozen peas
7-10 Tbsp Salt
1 collar Spring onions
2 red peppers
3-4 Tbsp Lemon juice
7-10 Tbsp Cayenne pepper
1-2 TABLESPOONS Tomato Ketchup
3-4 Tbsp Oil
100 g Mushrooms
7-10 Tbsp some chives

Directions

1
Wash the meat and pat dry. Spread with Teriyaki sauce and marinate covered for about 20 minutes
2
Cut the glass noodles a little smaller with the scissors. Cook with peas in boiling salted water for 2-3 minutes. Drain. Clean and wash spring onions and cut into fine rings. Clean, wash and cut the peppers into strips
3
Mix 2-3 tablespoons of juice, 2 tablespoons of water, salt, pepper and ketchup. Beat 2-3 tablespoons of oil into it
4
Clean the mushrooms, wash if necessary and cut into slices. Sprinkle with 1 tablespoon lemon juice. Mix the prepared salad ingredients and marinade, let it steep a little
5
Heat 1 tablespoon of oil in a frying pan (e.g. grill pan). Fry the fillets for 6-7 minutes on each side. Season with pepper if necessary. Season salad again. Arrange everything and garnish with chives if necessary