600 grams skinless salmon fillets cut into 3 cm pieces
1/2 cup of Kikoman sesame, ginger and soy marinade
350 grams fresh Singapore noodles  Salmon pasta
1 tbs vegetable oil
1 small onion cut into thin wedges
60 grams baby spinach leaves
3/4 cup salted cashews.

Method:  Combine salmon with marinade mix and allow to stand for 30 minutes.  Place Singapore noodles in a bowl and cover with boiling water until they  separate.  Drain.
Heat 2 tsp of the oil in a wok.  Place half of the salmon into the wok and stir fry for about 1 minute.  Transfer to a plate. Cook the remaining salmon and transfer to the plate.  Return wok to the heat and add remaining oil.  Add onion and stir fry for 2 minutes.  Return salmon to the wok and add noodles, spinach and nuts.  Stir until spinach wilts and serve immediately.


KEDGEREE serves 4

350 grams smoked haddock or cod
2 tbsp. chopped fresh parsley
3 hard boiled eggs, cut in half (optional)
40 grams butterExpress Kedgeree
a large pinch of tumeric
2 cloves
2 cardamom pods
1.5 cups of long grain rice
600ml fish or vegetable stock
Half a tsp of salt

Method:  Heat the stock to simmering point in a large saucepan.  Add the haddock or cod and cook for 10 minutes.  Remove from pan, skin the fish and cut into finger size pieces.

Reserve the stock. Keep fish warm.  Sweat the butter, cloves and cardamom, stir in the rice and cook for one minute.  Add the stock and salt.  Bring to the boil and cook for 15 minutes.  Gently stir in the fish, parsley and the eggs (if using)  Season with salt.

Optional:  Add peas, prawns, corn or any other ingredient you would like to enhance the dish.