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
- Bring water and salt to a rapid boil. Add conchiglie and cook for 12 minutes or until tender. Drain and set aside.
- 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.
- Add beansprouts, red and green capsicum and conchiglie. Stir-fry well. Add a dash of ground black pepper. Dish out and serve with garnishing.