Seared Salmon with Singapore Noodles

• 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.

curry powder, sugar, salt, garlic, vermicelli rice noodles, shrimp, chinese cooking wine, garlic, cabbage, corn, scallions, curry powder, fresh ginger, chicken, soy sauce, bean sprouts, fresh cilantro

Taken from www.cookstr.com/recipes/seared-salmon-with-singapore-noodles (may not work)