200gm Chinese egg noodles
2 large skinless chicken breasts, chopped
2 Tblsp lemon juice
2 Tblsp fish sauce
1 tsp grated root ginger
2 crushed garlic cloves
1 Tblsp chopped coriander
1 tsp chilli paste
1 red onion, sliced
150gm mixed oriental mushrooms, sliced
200gm shredded spinach
50gm raw peanuts
50gm mung bean sprouts
Thinly sliced red and yellow peppers
Method
Cook the noodles according to the directions on the packet.
Drain and keep warm.
In a large bowl, mix together the lemon juice, fish sauce, ginger, garlic, coriander and chilli paste.
Drop in the chicken pieces and keep turning until they are covered.
Spray a wok with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the mushrooms and stir fry for 5 minutes.
Now tip in the chicken (and juices) and cook for a further 5 minutes.
Scatter the spinach, peanuts and bean sprouts into the wok.
Fold in as the spinach wilts.
Serve with the noodles.
Garnish with sliced red and yellow peppers.
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