• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 250g conchiglie (pasta shells)
  • 2 litres water
  • 1 tsp salt
  • 150g chicken meat, sliced
  • 150g button mushrooms, sliced
  • 150g prawns, shelled
  • 75g beansprouts
  • 75g carrots, thinly sliced
  • 1/2 red capsicum
  • 1/2 green capsicum
  • 3 tbsp oil
  • 1 tsp chopped garlic
  • Seasoning:
  • 1 1/2 tbsp light soy sauce
  • 1/2 tsp salt
  • 1 tsp chicken stock granules
  • 1/2 tsp pepper
  • 2-3 tbsp water
  • 1 tsp sesame oil
  • Garnishing:
  • 2 fresh red chillies, seeded and cut into strips
  • Chopped spring onions and Chinese parsley
  • Dash of ground black pepper

Instructions

  1. Bring water and salt to a rapid boil. Add conchiglie and cook for 12 minutes or until tender. Drain and set aside.
  2. Heat oil in a wok and fry garlic until fragrant. Add chicken, button mushrooms and prawns and stir-fry for two to three minutes. Mix in carrots and seasoning.
  3. Add beansprouts, red and green capsicum and conchiglie. Stir-fry well. Add a dash of ground black pepper. Dish out and serve with garnishing.

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