Never too overwhelming for the taste buds
Serves 4
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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.


  • 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

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


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


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


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.


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