can (290g) PREGO® Black Pepper Sauce
dried shiitake mushrooms, soaked for 20 minutes until softened
dried black fungus, soaked for 20 minutes until softened
tablespoon vegetable oil
spring onions, sliced (separate white and green parts)
cloves garlic, finely chopped
tablespoon ginger, finely chopped
chicken thigh fillets, thinly sliced
tablespoon dark soy sauce
tablespoon light soy sauce
teaspoon sesame oil
Cook Prego spiral pasta in a large pan of boiling, salted water, according to packet directions. Drain shitake mushrooms and black fungus and sliced thinly.
Heat oil in a large saucepan and cook white part of spring onion, garlic, and ginger until golden brown. Add chicken, turn up the heat to high and cook until chicken is firm. Add mushrooms and cook for 2-3 mins.
Add Prego Black Pepper Sauce, ½ cup water, dark and light soy sauces and sesame oil. Bring to the boil and simmer for a further 2-3 minutes
Stir in pasta, mix well and serve garnished with sliced (green) spring onion.