| Ingredients |
|
| Spaghetti |
... 500 gm |
| |
|
| A1 |
|
| Boiling water |
... 3 liter |
| SWISS BEAR Chicken Stock |
... 1 tbsp |
| Oil |
... 1 tbsp |
| |
|
| A2 |
|
| Oil |
... 5 tbsp |
| Chopped Garlic |
... 1 tbsp |
| Minced Chicken |
... 300 gm |
| Kailan Stalks, diced |
... 150 gm |
| Fresh button mushrooms (sliced) |
... 100 gm |
| |
|
| A3 |
|
| Some Shredded Nori |
|
| |
|
| Seasoning Sauce |
|
| SWISS BEAR Chicken Gravy Mix |
... 5 tbsp |
| mixed with |
|
| Water |
... 500 ml |
| Salt |
... 1 tsp |
| Pepper |
... ½ tsp |
| |
|
|
| Method |
| 1. |
Put A1 into a pot, add spaghetti and cook till just tender. Dish and drain. |
| 2. |
Heat up 5 tbsp oil, saute chopped garlic till fragrant, add minced chicken
and stir-fry till aromatic. Add diced kailan stalks and stir to cook. |
| 3. |
Mix in seasoning sauce, spaghetti and stir well. Dish onto serving plate and
sprinkle some shredded nori on top. Serve hot. |
|
