Seared Salmon with Singapore Noodles Recipe

Name: Seared Salmon with Singapore Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons medium Madras curry powder; 1 teaspoon sugar; 1/4 teaspoon table salt; 4 approx. 68-oz salmon fillets; 1 tablespoon garlic-infused oil; 8 oz vermicelli rice noodles; 1/2 cup dried shrimp; 1/2 cup Chinese cooking wine; 1 tablespoon garlic-infused oil; 2 cups finely sliced napa cabbage; 1 cup baby whole corn, sliced into thin rounds; 2 scallions, finely sliced; 2 teaspoons medium Madras curry powder; 1 teaspoon minced fresh ginger; 1 cup chicken stock (from concentrate or bouillon cubes); 3 tablespoons soy sauce; 2 cups bean sprouts; 1/4 cup chopped fresh cilantro

Servings: persons

2 teaspoons medium Madras curry powder
1 teaspoon sugar
1/4 teaspoon table salt
4 approx. 68-oz salmon fillets
1 tablespoon garlic-infused oil
8 oz vermicelli rice noodles
1/2 cup dried shrimp
1/2 cup Chinese cooking wine
1 tablespoon garlic-infused oil
2 cups finely sliced napa cabbage
1 cup baby whole corn, sliced into thin rounds
2 scallions, finely sliced
2 teaspoons medium Madras curry powder
1 teaspoon minced fresh ginger
1 cup chicken stock (from concentrate or bouillon cubes)
3 tablespoons soy sauce
2 cups bean sprouts
1/4 cup chopped fresh cilantro

1
Mix the curry powder, sugar, and salt in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.
2
Heat a pan with the oil and cook the fillets on high heat for about 23 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.
4
Leave them to soak for 4 minutes and then drain them.
5
Soak the dried shrimp in the wine, then heat the oil in a wok and fry the lettuce, baby corn, and scallions for a few minutes.
6
Add the curry powder and minced ginger to the wok, and then the stock and soy.
7
Pour in the shrimp with their wine and the drained, soaked noodles, tossing and shaking everything all together in the wok.
8
Finally stir in the bean sprouts and give a final toss before turning out into a bowl and sprinkling the cilantro over.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons medium Madras curry powder, 1 teaspoon sugar, 1/4 teaspoon table salt, 4 approx. 68-oz salmon fillets, and more.

Yes, Seared Salmon with Singapore Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Salmon with Singapore Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions