Bring into play the ingredients you would usually reach for your cream-loaded chicken and spinach pasta, but for a quick, light and delicious Asian stir-fry instead. The heartiness of chicken thigh fillets plus button mushrooms, green beans and spinach ensure you're satisfied and nourished, even on a busy weeknight.
Yield: Serves 4
Prep Time: 15 mins
Cook Time: 25 mins
Difficulty Level: 3/5
Ingredients
- 500 g chicken thigh fillets, sliced thinly
- ¼ cup (60 ml) Japanese soy sauce
- 4 cm piece fresh ginger (20 g), grated
- 2 clove garlic, crushed
- 300 g dried rice stick noodles
- 2 tbsps peanut oil
- 200 g green beans, trimmed, chopped coarsely
- 150 g button mushrooms, sliced thinly
- ¼ cup (60 ml) water
- 2 tsps shrimp paste
- 300 g spinach, trimmed, chopped coarsely
Steps
01. Combine chicken, sauce, ginger and garlic in medium bowl.
02. Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
03. Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
04. 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.
TIP
Chicken mixture can be marinated for a few hours or overnight.
Photo: bauersyndication.com.au