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Ingredients
- dried egg noodles 125g
- oil for frying, 1 tbsp
- spring onions 4, chopped
- ginger grated to make 1 tbsp
- garlic 1 clove, crushed
- ground turmeric ½ tsp
- shiitake mushrooms 200g, sliced
- chicken stock 700ml
- spinach 100g, chopped
- mini chicken fillets 200g, cut into strips
- soy sauce 1 tbsp
- sesame oil 1 tsp
- red chilli ½, sliced
Method
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Step 1
Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.
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Step 2
Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.
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Step 3
Divide the noodles into 2 bowls. Pour over the hot stock, add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.
Nutritional Information
- Kcals 504
- Fat 10.7g
- Saturates 1.9g
- Carbs 50.4g
- Sugars 5.7g
- Fibre 8.5g
- Protein 47.2g
- Salt 2.9g
