Chicken Noodle Stir-fry
Rinse the bok choy, remove the tough stems and cut into bite size pieces. Blanch in boiling, salted water for 3-4 minutes, then flash in ice water and drain well. Peel the shallot and garlic and finely dice. Rinse the chicken, pat dry, cut into strips, place in a bowl and mix with the soy sauce.
Cook the penne in plenty of boiling, salted water until al dente. Heat the oil in a pan and sauté the shallots and garlic until translucent. Add the chicken and brown on all sides for 2-3 minutes. Mix the Tahin ipaste with the remaining soy sauce and broth and add to the pan slowly. Drain the beans drain and add to the pan. Season with salt, pepper and lemon juice. Serve in bowls over the drained pasta.