Seared Salmon with Singapore noodles: (Serves 4)


  • 4 teaspoons medium madras curry powder

  • ¼ teaspoon table salt

  • 1 teaspoon sugar

  • 4 salmon fillets (approx 200g each)

  • 2 tablespoons garlic oil

  • 250g vermicelli rice noodles

  • 50g dried shrimp

  • 125ml chinese cooking wine

  • 100g finely sliced chinese leaf

  • 125g baby corn, sliced into thin rounds

  • 2 spring onions, finely sliced

  • 1 teaspoon finely chopped ginger

  • 2 tablespoons soy sauce

  • 150g beansprouts

  • 4 tablespoons chopped fresh coriander


  • Salmon:

    • Mix 2 tablespoons curry powder, salt and sugar in a wide, shallow dish.

    • Drench the salmon turning the pieces all over in the rub.

    • Heat 1 tablespoon garlic 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.

  • Singapore noodles:

    • Put the rice noodles into a bowl and cover with boiling water.

    • Leave them to soak for 4 minutes and then let them drain.

    • Soak the dried shrimp in the wine

    • Heat 1 tablespoon garlic oil in a wok and fry the chinese leaf, baby corn and spring onions for a few minutes.

    • Add 2 teaspoons of 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.

    • Toss and shake everything all together in the wok.

    • Stir in the beansprouts and give a final toss, before turning out into a bowl and sprinkling with coriander.

Source: Nigella: Page 43