Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.
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.
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.