About this recipe:A fantastic Chinese-inspired pasta dish. Chicken is tossed with stir-fried broccoli, cauliflower, mushrooms, carrots and chicken. Enjoy warm or cold.
225g rotelle pasta (or any other pasta shape)
5 boneless chicken breast fillets, cooked and cut into bite-sized pieces
5 tablespoons vegetable oil, divided
1 teaspoon salt, divided
2 carrots, sliced diagonally
225g fresh mushrooms, quartered
1/2 head broccoli, cut into florets
1/2 head cauliflower, broken into small florets
4 tablespoons water
1 bunch spring onions, chopped
2 tablespoons soy sauce
3 tablespoons sesame oil
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
In large frying pan or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 4 tablespoons water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in spring onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.