Ingredients
250g linguine
300g skinned chicken breast meat, minced
3 water chestnuts, minced
3 shelled prawns, minced
1 tbsp finely chopped carrot
1 tbsp sesame oil
50g fresh mushrooms, quartered
1 bunch of baby bok choy, leaves separated

Seasoning
1 tsp light soy sauce
½ tsp pepper
Pinch of salt and sugar
½ tsp sesame oil
1 tbsp cornflour

Sauce
1 tbsp abalone sauce
1/8 tsp pepper
1/8 tsp salt
1/8 tsp sugar
1/8 tsp pepper
A little thick soya sauce (for colour)
4 tbsp fresh chicken stock

Method
Cook linguine according to packet instructions. Drain and leave aside. Combine minced chicken meat, water chestnuts, prawns and carrot in a bowl. Add seasoning and mix until mixture turns sticky. Shape mixture into small meatballs. Bring water in a saucepan to a boil, drop the meat balls in and cook for about 2-3 minutes or until cooked through. Dish out and put aside. Heat sesame oil in a clean saucepan. Cook and stir the mushrooms for 1-2 minutes. Add the bok choy and linguine. Stir in sauce ingredients and toss gently until heated through. Return meatballs to the pan. Toss to combine then dish out to serve.

Thanks to Amy Beh