Serves 2

Cooking & Prep time 30 minutes

Equipment: large non stick frying pan.

200g sweet potato glass noodles, soak for 20 mins in cold water

1 shallot, finely chopped

1 courgette, finely julienned

2 spring onions, finely chopped

1 birds eye chilli, finely chopped

30g pistachios, roughly crushed in a pestle and mortar.

2 trout fillets


Trout Marinade

1 juice of lime

1 tbsp fish sauce

1 tsp sugar

1 birds eye chilli, sliced


Noodle Sauce

3 tbsp fish sauce

1 tbsp cider vinegar

4 tsp sugar

Fried Glass Noodles With Pistachios, Courgette Ribbons & Trout


Leave the noodles to soak for 20 minutes.

Mix the marinade ingredients together and marinate the trout for 20 minutes whilst the noodles soak.

Prep the remaining ingredients during this time.

Fry the trout for 2 minutes on each side, skin side down first.  Leave to rest on a plate.

Drain the noodles and cut to shorten them.


It is important to set a timer or stopwatch for the next process to retain a good balance of texture. The frying process should take no longer than 4 mins.

In the same pan, fry the shallots and chilli until softened – approximately 1 minute on a medium heat.

Add the noodles and the noodle sauce and fry for 1 minute, mixing well with a fork in each hand.

Add the courgettes and fry for a further 2 minutes.

Add the spring onions and pistachios and finish frying for another 1 minute.

Serve noodles on a plate and flake the trout over the top. Can be eaten hot or cold.


With thanks to Jenny Brown for ghost writing while I am cooking.