Ingredients:

• 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

Process:

• 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