Ingredients:
250 grams chicken breasts, bone and skin removed, sliced in thick strips (optional)
3 teaspoons chicken Bovril
2 full servings spaghetti pasta
2 cups bean sprouts
1 cup cabbage, sliced in ribbons
8 baby carrots, sliced in match stick size
2 stalks celery, sliced in match stick size
1/3 green pepper, sliced in match stick size
4 mushrooms, sliced vertically into large pieces
1/4 cup onion, diced small

How to make this recipe:
1) Cook chicken in boiling water for 50 minutes.
2) Meanwhile wash and slice the vegetables on a chopping board.
3) Stir 3 teaspoons Bovril into 2 cups hot water. Bring to boil in a wok or oversized frying pan with a lid.
4) Add carrots, celery, green pepper, mushrooms, onion and cabbage to the Bovril. Cover and cook over high heat for 2-3 minutes until the vegetables reduce in size. Then stir in the bean sprouts. Cover with a lid and cook over medium-high heat for 12 to 15 minutes.
5) Meanwhile break pasta into 4 sections. Cook in a separate small saucepan of boiling water for 10 to 12 minutes. Drain and stir into cooked vegetables.
6) Stir in cooked chicken. Notes: To make it a quick meal to cook, leave out the chicken.

Prep time: 1 hour

Makes 5 side dish servings.

Recipe from: Stephanie House - Stephanie's House