Ah, Singapore Noodles. We all know them, right? Bright yellow in colour with a light curry flavour, they’re a mainstay of many Chinese take-away menus. Which is no coincidence as they originated in Cantonese cuisine and have no known connection to Singapore. It’s funny how some well-known dishes pick up unrelated names along the way isn’t it?
Not that Singapore should be all that offended by the connection that’s been made between their country and these noodles. I’m a big fan and will regularly order them if I see them offered on a menu, as they’re a feast for the eyes as well as the stomach. Golden rice noodles, bejewelled with colourful flecks of prawn, egg and vegetables. I’m getting hungry again just writing about them.
The good news is that they’re very easy and very quick to make at home. This whole recipe can be made from start to finish in under 30 minutes. Including the prep time. – which is the hardest part. Not that it’s in any way difficult. The curry paste takes 2 minutes and is put to one side until needed. The rice noodles can be re-hydrated whilst you chop the vegetables and beat the eggs.
Everything can be done calmly, if you take a minute to prepare at the outset. As the actual cooking time is so short I would recommend laying everything out neatly before you start. You want everything to be within easy reach so it’s there when required. You don’t want the salmon to be serenely baking in the oven whilst you’re having a meltdown in front of the wok. At least, I hope not…
Baked Salmon with Singapore Noodles
for the Sauce
- 3 cloves Garlic peeled and crushed
- 2 cm Root Ginger peeled and grated
- 2 tbsp Soy Sauce
- 2 tbsp Shoaxing Rice Wine
- 1 tbsp Curry Powder
- ½ tsp Soft Brown Sugar
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Vegetable Oil
for the Salmon
- 2 Salmon Fillets
- For the Stir Fry
for the Noodles
- 120 g Dried Rice Vermicelli Noodles
- 2 tbsp Vegetable Oil
- 2 Large Free Range Eggs beaten
- 120 g Prawns peeled and de-veined
- ½ Onion peeled and thinly sliced
- ½ Red Pepper deseeded and chopped
- 50 g Mange Tout
- 50 g Baby Corn cut into discs
- 2 Spring Onions thinly sliced
- Handful Fresh Coriander chopped
- Prepare the sauce by mixing together the garlic, ginger, soy sauce, rice wine, curry powder, sugar and black pepper. Whisk until fully combined, then put to one side.
- Put the rice noodles into a large bowl and cover with boiling water. Allow to stand for 5 minutes, then drain and rinse with cold water. Leave in a colander to dry.
- Pre-heat the oven to 180°C. Put the oil into a heavy frying pan and heat over a medium-high heat. Carefully lower in the salmon fillets skin side down and cook for 1-2 minutes, before transferring to the oven to cook for 10 minutes.
- Meanwhile, heat 1 tsp of the oil in a wok until smoking. Add the beaten eggs and allow to set in the heat, before breaking into pieces with a spatula. Remove from the pan and put to one side. Wipe the wok clean with a piece of kitchen towel.
- Heat a further 2 tsp of oil in the wok, then add the prawns and stir-fry for 30 seconds. Add the onion to the pan and stir-fry for a further minute, before adding the red pepper, baby corn and mange tout and stir-frying for a further minute. Add 1 tbsp of the sauce you made earlier and toss to coat the vegetables. Remove from the pan and put to one side. Wipe the wok clean with a piece of kitchen towel.
- Add the remaining oil to the pan, followed by the blanched noodles. Stir fry for 30 seconds, before adding the remaining sauce made earlier. Toss to coat the noodles in the sauce. Return the other cooked ingredients to the pan and stir-fry together for 30 seconds until combined and heated through.
- Divide between two plates and garnish with the spring onions and coriander. Serve the cooked salmon fillets alongside.