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Seared Salmon With Singapore Noodles

by . Featured in NIGELLA EXPRESS
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Introduction

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it's part of your storecupboard-stash. If you don't want to go in for specialist shopping at all (I love it, and now can indulge myself online, too), then replace the tiny dried shrimp with about 100g of small frozen (thaw them first) prawns. Sherry could be used instead of the Chinese cooking wine, though I tell you that I get this very easily from my local supermarket.

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it's part of your storecupboard-stash. If you don't want to go in for specialist shopping at all (I love it, and now can indulge myself online, too), then replace the tiny dried shrimp with about 100g of small frozen (thaw them first) prawns. Sherry could be used instead of the Chinese cooking wine, though I tell you that I get this very easily from my local supermarket.

Seared Salmon With Singapore Noodles
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups

For the Salmon

  • 2 teaspoons medium madras curry powder
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 4 salmon fillets (approx 200g / 6-8oz each)
  • 1 tablespoon garlic infused olive oil

For the Noodles

  • 250 grams rice noodles
  • 50 grams dried shrimp
  • 125 millilitres chinese cooking wine
  • 1 tablespoon garlic infused olive oil
  • 100 grams finely sliced chinese leaf lettuce
  • 125 grams baby sweetcorn (sliced into thin rounds)
  • 2 spring onions (finely sliced)
  • 2 teaspoons medium madras curry powder
  • 1 teaspoon minced fresh root ginger
  • 250 millilitres chicken stock (from concentrate)
  • 3 tablespoons soy sauce
  • 150 grams beansprouts
  • 4 tablespoons chopped fresh coriander

For the Salmon

  • 2 teaspoons medium madras curry powder
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 4 salmon fillets (approx 200g / 6-8oz each)
  • 1 tablespoon garlic flavored oil

For the Noodles

  • 8 ounces rice noodles
  • ½ cup dried shrimp
  • ½ cup chinese cooking wine
  • 1 tablespoon garlic flavored oil
  • 2 cups finely sliced napa cabbage
  • 1 cup baby sweetcorn (sliced into thin rounds)
  • 2 scallions (finely sliced)
  • 2 teaspoons medium madras curry powder
  • 1 teaspoon minced fresh gingerroot
  • 1 cup chicken broth (from concentrate)
  • 3 tablespoons soy sauce
  • 2 cups beansprouts
  • ¼ cup chopped cilantro

Method

  1. Mix the curry powder, salt and sugar in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.
  2. Heat the oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.
  3. Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.
  4. Soak the dried shrimp in the wine, then heat the oil in a wok and fry the Chinese leaf lettuce, baby corn and spring onions for a few minutes.
  5. Add the curry powder and finely chopped ginger to the wok, and then the chicken stock and soy sauce. Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.
  6. Finally, stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.
  1. Mix the curry powder, salt and sugar in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.
  2. Heat the oil in a heavy-based pan and cook the salmon fillets on a high heat for about 2-3 minutes a side, searing the sides of the fillets too if they are very thick.
  3. Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.
  4. Soak the dried shrimp in the wine, then heat the oil in a wok and fry the napa cabbage, baby corn and scallions for a few minutes.
  5. Add the curry powder and finely chopped ginger to the wok, and then the chicken broth and soy sauce. Pour in the shrimps, with their wine, and the drained, soaked noodles, tossing and shaking everything all together in the wok.
  6. Finally, stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with the coriander.

Additional Information

For gluten free use tamari instead of soy sauce and make sure the stock concentrate and curry powder are gluten free.

For gluten free use tamari instead of soy sauce and make sure the stock concentrate and curry powder are gluten free.

Tell us what you think

What 4 Others have said

  • very good

    Posted by fleurlice on 14th October 2016
  • Is this recipe OK to half for just 2 people?

    Posted by susan1957 on 15th March 2013
  • Loved it. I used regular curry powder. Would definitely have again.

    Posted by ciaranic on 30th April 2013
  • Which brand of curry powder do you recommend? I use Ship Madras curry, but it did not have much flavor. I am based in the USA so I would like to be able to find it here.

    Posted by mochafixgold on 5th December 2012
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