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PrintSPINACH NOODLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Bring a large pan of water to the boil and crumble in the stock cube. Add the noodles and cook for 5 minutes or according to packet instructions. Drain well and set aside.
- Blanch the broccoli florets in boiling water; drain well and keep warm.
- Heat the oil in a wok or large open pan, add the spinach and stir-fry until wilted, about 5 minutes. Stir in the broccoli florets.
- Add the water chestnuts and stir-fry for 1 minute. Stir in the noodles and cook, using two spoons to lift and mix until heated through. Season to taste and serve immediately.
INGREDIENTS
- 1 chicken stock cube
- 250 grams medium egg noodles
- 200 grams broccoli florets
- 2 tablespoon sesame oil
- 750 grams spinach
- 300 grams canned water chestnuts, drained and sliced
- Salt and freshly ground black pepper
4 comments for “Spinach Noodles”
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