Name: Chicken and spinach noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, sliced thinly; 1/4 cup (60ml) japanese soy sauce; 4 centimetre piece fresh ginger (20g), grated; 2 clove garlic, crushed; 300 gram dried rice stick noodles; 2 tablespoon peanut oil; 200 gram green beans, trimmed, chopped coarsely; 150 gram button mushrooms, sliced thinly; 1/4 cup (60ml) water; 2 teaspoon shrimp paste; 300 gram spinach, trimmed, chopped coarsely

Ingredients

500 gram chicken thigh fillets, sliced thinly

1/4 cup (60ml) japanese soy sauce

4 centimetre piece fresh ginger (20g), grated

2 clove garlic, crushed

300 gram dried rice stick noodles

2 tablespoon peanut oil

200 gram green beans, trimmed, chopped coarsely

150 gram button mushrooms, sliced thinly

1/4 cup (60ml) water

2 teaspoon shrimp paste

300 gram spinach, trimmed, chopped coarsely

Method

1.Combine chicken, sauce, ginger and garlic in medium bowl.

2.Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.

3.Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

4.Heat remaining oil in wok; stir-fry beans and mushrooms until tender. Return chicken to wok with noodles, the water and paste; stir-fry until hot. Add spinach; stir-fry until spinach wilts, season to taste.

Chicken mixture can be marinated for a few hours or overnight.
Note

Woman's Weekly Food

Ingredients

Method

Related stories