200g spaghetti 150g chicken mince 150g baby bok choy, cut into 1 inch pieces 1/2 brown onion sliced 1 tsp sunflower oil
Soy sauce, to taste
White pepper, to taste
1. Cook spaghetti according to packet instructions, then drain well.
2. Heat oil in wok. Saute onion and chicken mince until cooked and golden brown (about 3 minutes).
3. Add vegetables and noodles, and fry till softened.
4. Add Mekhala Organic Lemongrass Turmeric Paste, stir through and season to taste with soy sauce and white pepper.