| Servings | serves |
Ingredients
- 500 grams Chicken Thigh Fillets sliced thinly
- 1/4 Soy Sauce
- 20 grams Ginger grated
- 2 cloves Garlic Cloves crushed
- 300 grams Rice Vermicelli Noodles dried
- 2 teaspoons Peanut Oil
- 200 grams Green Beans trimmed. chopped coarsely
- 150 grams Button Mushrooms sliced thinly
- 1/4 cup Water
- 200 grams Spinach trimmed, chopped coarsely
Ingredients
| |
Instructions
- Combine chicken, sauce, ginger and garlic in a medium bowl.
- Place noodles in a large heatproof bowl, cover with boiling water; stand until tender, drain.
- Heat remaining 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 the noodles, water and paste; stir-fry until hot. Add spinach; stir-fry until spinach wilts, season to taste.
Share this Recipe