18 September 2014,11:36 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

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. 


  • 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

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