Vibrant, fragrant, and packed with punchy flavour, this Spiced Salmon with Curried Noodles and Stir-Fried Vegetables is a standout summer dish from Culinary Columnist and Executive Chef Paul Watters.
Blending aromatic spices with fresh veg and perfectly seared salmon, it’s an easy yet elegant way to elevate your weeknight cooking. Here, Paul shares his step-by-step method for bringing this colourful, Asian-inspired plate to life — ideal for when you want something fast, flavourful, and full of flair.
Ingredients:
- 2 large salmon fillets
- 2 nests of dried egg noodles
- 2 tbsp light soy sauce
- 2 tbsp Chinese cooking wine (available in most supermarkets)
- 2 tbsp Madras curry powder
- ½ tsp sugar
- 2 tbsp vegetable oil
- 2 carrots, peeled and julienned
- 1 stick of celery, sliced on the diagonal
- 2 onions, thinly sliced
- For garnish: ½ tsp curry powder, turmeric, garlic powder, and sesame seeds
Method:
- Prepare the noodles:
Place the noodle nests into a large bowl and cover with 2 cups of boiling water. Cover with cling film and let sit for a few minutes until softened. Be careful not to overcook — nobody wants soggy noodles! Once tender, drain and rinse with cold water to stop the cooking process. - Prep your pans:
You’ll need a griddle pan, a small frying pan, and a wok (or large frying pan if you don’t have a wok). Heat all pans to a medium-high heat. - Stir-fry the vegetables:
Add a splash of water to the wok to help steam-fry the vegetables without burning. Toss in the carrots, celery, and onions. Stir-fry for about 3 minutes, then season lightly with salt and pepper. - Cook the salmon:
Rub 2 tablespoons of vegetable oil into the salmon fillets. Place skin-side down on the griddle pan and cook for around 5 minutes, then flip and cook the other side. Once cooked, turn off the heat and let it rest. - Flavour the noodles:
In the frying pan, add a drizzle of oil, followed by the Madras curry powder and turmeric. Cook the spices for a few seconds to release their aroma. Add the noodles and stir well. Pour in the soy sauce and Chinese cooking wine, and stir-fry for about 5 minutes until fully coated. Finish with a dash of white pepper. - To serve:
Arrange the noodles on one side of the plate, the stir-fried vegetables on the other, and place the salmon neatly alongside. Finish by sprinkling your garnish spices around the plate for a pop of colour and flavour.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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