Chicken and spinach noodles

A quick, healthy and simple Asian-style stir-fry of chicken and spinach noodles.

  • 25 mins cooking
  • Serves 4
  • Print


Chicken and spinach noodles
  • 500 gram chicken thigh fillets, sliced thinly
  • 1/4 cup (60ml) japanese soy sauce
  • 4 centimetre piece fresh ginger (20g), grated
  • 2 clove garlic, crushed
  • 300 gram dried rice stick noodles
  • 2 tablespoon peanut oil
  • 200 gram green beans, trimmed, chopped coarsely
  • 150 gram button mushrooms, sliced thinly
  • 1/4 cup (60ml) water
  • 2 teaspoon shrimp paste
  • 300 gram spinach, trimmed, chopped coarsely


Chicken and spinach noodles
  • 1
    Combine chicken, sauce, ginger and garlic in medium bowl.
  • 2
    Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
  • 3
    Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
  • 4
    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.


Chicken mixture can be marinated for a few hours or overnight.

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