This recipe is taken from Nigella Express, one of those books from Nigella that we use pretty often. The recipes are simple and can be quite interesting too. We call this our Swenglish dish since it marry the most common fish found in Sweden (salmon) and Singapore noodles (the thing that is only Singaporean about it is probably the curry powder. But to be honest, you'd never really find this noodle dish in Singapore itself). I did a poor job of searing the salmon (think it needs more oil to be seared and probably watched over :P) but Johan likes the dish and that's what it counts, right? ;) I made some modifications since Johan didn't like dried shrimps that was in the original recipe, so we just omitted it.
Ingredients (makes 2)
For the salmon
2 salmon fillets, about 200g each
1 teaspoon curry powder
1/8 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon garlic oil (just lightly fry some garlic slices in the oil before using it if you don't have one ready-bought)
For the noodles
125g dried egg noodles, soaked in hot water to soften and drained
60ml Shaoxing wine
1/2 tablespoon garlic oil
50-80g sliced bak choy
60g baby corn
A packet of sugar snaps
1/2 teaspoon finely chopped ginger
125ml chicken stock
2 tablespoon soy sauce
1 -2 teaspoon curry powder (depend on how spicy you want the noodles to be, also depend on how spicy the curry powder is)
- Mix the curry powder, salt and sugar in a shallow dish and marinate the salmon fillets in it and rubbing the mix in.
- Heat the oil in a pan and cook the fillet over high heat for about 2-3 minutes on each side, searing the sides of the fillet too if they are thick slices. Set aside while you fry the noodles.
- Heat the oil in the wok and fry the ginger, then add in all the vegetables and stir fry for a few minutes until they are about 70% done.
- Add in the curry powder, chicken stock, soy sauce and Shaoxing wine, mixing it well before adding in the noodles. Stir fry and make sure the ingredients are all mixed well before serving it hot with the salmon fillet next to it.